Snack / Middle Eastern-inspired
Smoky Roasted Eggplant Dip
Very soft roasted eggplant mixes with tahini, lemon and smoked paprika. Drain the flesh before mashing for a thick, creamy vegan dip.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Brush eggplant cut sides with half the oil and place cut-side down on a lined tray.
Roast for 35–40 minutes until very soft. Let cool briefly, then scoop out the flesh and discard the skins.
Drain flesh in a sieve for 5 minutes. Mash with tahini, lemon juice, garlic, salt and paprika.
Spoon into a bowl and finish with remaining oil and parsley.
0 of 4 steps complete
A little kitchen know-how
- Drain roasted eggplant so the dip stays thick.
Make it yours & keep it well
Replace tahini with plain soy yogurt if avoiding sesame, using a thicker yogurt.
Storage: Refrigerate for 3 days.
Estimated nutrition per serving
160 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days.
Can I adapt this plant-based recipe?
Replace tahini with plain soy yogurt if avoiding sesame, using a thicker yogurt.
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