Roasted Eggplant (Aubergine) Dip

This delicious smoky roasted eggplant dip is full of flavour, super easy to make, ideal for entertaining or as a healthy snack. It's low in fat, vegan and uses the entire vegetable so nothing gets wasted.

Prep time: PT10M

Cook time: PT35M

Total time: PT45M

Rating

5 stars (5 reviews)

Keywords

aubergine dip, baba ganoush, eggplant dip, roasted eggplant dip

Ingredients

1 medium/large eggplant (approx. 400 g)
1 garlic clove (finely chopped)
⅔ teaspoon cumin powder and smoked paprika (each)
⅓ teaspoon ground coriander
¼ teaspoon onion granules
2 tablespoons lemon juice (or to taste)
1 teaspoon tahini paste
1 teaspoon maple syrup
3 tablespoons cilantro/fresh coriander (finely chopped)
1½ tablespoons vegetable oil (use half for brushing the eggplant)
Fine sea salt and pepper to taste

Cuisine

Middle Eastern Fusion

Steps

Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, season and brush the open sides with a little oil (use approx. 1 tsp), place on a baking tray (open side up) and bake for about 35 minutes or until tender and nicely browned on top.
Remove from the oven and set aside to cool for 5 minutes. Roughly chop (with the skin), combine with the rest of the ingredients (including the remaining oil) and puree.
Adjust the seasoning if necessary, drizzle with a little more oil (optional), scatter sesame seeds over the top and sprinkle a little cayenne pepper for some heat if you like.

Nutitrion

Serving Size: 1 serving
Calories: 68 kcal
Carbohydrates: 5 g
Protein: 1 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 2 mg
Sugar: 3 g

Reviews

Joan Martin on 2023-03-28 (5 stars):
Fantastic recipe tried for the first time adapted some of the ingredients and it was lovely. Boiled some sweet potatoes to go with it and chopped some kale and sprinkled some sesame seeds on top for my lunch at work tomorrow. Wonderful. The aubergine can also be roasted on a gas stove top flame, after scraping off some of the black bits, it has a lovely smokey flavor!