Eggplant Dip That Will Make You Love Eggplant!
Who doesn’t love dip?! And who doesn’t love Eggplant? Well maybe a few of you? If you’re not an eggplant lover, I think today’s recipe will change your mind. This Roasted Eggplant Dip is tangy, rich and addictive but also healthy with lots of fiber. Thick Greek yogurt and rich tahini add protein and richness and bright zippy pomegranate molasses (one of my favourite “secret” ingredients!) make this dip stand out from the rest.
So Quick And Easy With Just A Few Ingredients
Once you are done roasting the eggplant, this takes just mere minutes to finish. I like mine rustic so I just mash and mix with a fork but if you like it smoother, whiz it up in your food processor.
Make It Pretty For A Party
Serve it at a party by scooping it into a big bowl with some balsamic vinegar and olive oil drizzled around and raw veggies, crackers or pita for dipping. Or make it a salad with cut up cucumber. Garnish with pomegranate seeds and parsley to make it pretty enough for a crowd.
Please Support Your Local Farmers When You Can
My eggplants are not ready in the garden yet (below a pic of mine flowering-totally gorgeous right?!?) but I found these gorgeous plants at one of my favourite local farms, Shamrock Farms. If you are in the area, I highly recommend visiting them for veggie starts, flowers, vegetables and for their famous lavender fest. Lately I’ve been thinking a lot about the importance of shopping and supporting local with all the crazy world events. No matter where you live, I think it’s really important to support your local growers and farmers <3
If you love this recipe, you might like my Basil Aioli Dip For Vegetables and if you are looking for vegan recipes, I have many including my Vegan Italian White Beans and Vegan Mushroom and Lentil Stew.
Sharing is caring, I would love if you would share this with your friends by pinning to Pinterest or sharing on FB.
Roasted Eggplant Dip
Once the roasting is done, this dip is ultra quick and easy, just add all ingredients into a bowl and mash together! Serve with raw veggies (especially good with cucumber), pita bread or crackers.
Quick Tip: If you are using your oven to cook something else, you can pop your eggplant in at the same time. It won’t char but as long as it cooks through it’ll work just fine.
*You can omit the yogurt if you cannot tolerate dairy or are vegan, it will just be a little less creamy tasting.
- 1 Large Eggplant
- 1 Garlic Clove Minced
- 2 tbsp Tahini
- 2 tbsp Greek Yogurt I used low fat
- 2 tbsp Pomegranate Molasses
- 1/2-3/4 tsp Kosher Salt
- 1/4 tsp Fresh Ground Pepper
- Pomegranate Seeds For Garnish For Garnish
- 2 tbsp Parsley For Garnish
Preheat your broiler or BBQ and then put whole eggplant in, letting it char each side, turning ever 5 minutes or so until it is charred all over and the inside is cooked and mushy. Remove and let cool enough to handle.
Cut open eggplant and scoop into a bowl then add rest of ingredients except pomegranate seeds and parsley and mash with a fork or blend with a stick blender until desired consistency. This can be rustic and chunky, relatively smooth or anywhere in between. Taste and adjust salt and pepper.
Sprinkle pomegranate seeds on top and serve with pita bread or veggies or toss it with chopped up cucumber for a middle eastern salad.