Roast Eggplant Dip

Transform your snack game with this smoky, velvety Roast Eggplant Dip, a Mediterranean-inspired classic bursting with bold flavors and wholesome ingredients. Perfectly roasted eggplants and garlic create a luscious base, enhanced by creamy tahini, zesty lemon juice, and a hint of smoky paprika. The addition of ground cumin layers in earthy warmth, while fresh parsley and optional pomegranate seeds add a vibrant finishing touch. Ready in under an hour, this dip is as versatile as it is delicious—serve it as a crowd-pleasing appetizer with pita bread, crackers, or crisp veggies. Packed with plant-based goodness and packed with flavor, this roast eggplant dip is a true entertaining essential!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons parsley
• 2 tablespoons pomegranate seeds (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the eggplants and prick them a few times with a fork to allow steam to escape while roasting.

Step 3

Place the eggplants and unpeeled garlic cloves on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the garlic cloves to keep them from drying out.

Step 4

Roast in the oven for about 40 minutes, turning the eggplants halfway through, until the eggplants are soft and their skins are charred and wrinkled.

Step 5

Remove the baking sheet from the oven and let the eggplants cool until they can be handled.

Step 6

Peel the skin off the eggplants and scoop out the flesh into a mixing bowl. Discard the skins.

Step 7

Squeeze the roasted garlic cloves out of their skins and add them to the bowl with the eggplant.

Step 8

Add the remaining 1 tablespoon of olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper to the bowl.

Step 9

Using a fork, potato masher, or food processor, mash or blend the mixture until smooth or your desired consistency is achieved.

Step 10

Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spices to suit your preference.

Step 11

Transfer the dip to a serving bowl and garnish with chopped parsley and pomegranate seeds (if using).

Step 12

Serve with pita bread, crackers, or fresh vegetables. Enjoy!

Nutrition Facts

Serving size	1332.5 grams (1332.5g)

Amount per serving	% Daily Value*
Calories	831

Total Fat 49.60g	64%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 3.70g
Cholesterol 0mg	0%
Sodium 2748mg	119%
Total Carbohydrate 90.60g	33%
Dietary Fiber 43.90g	157%
Total Sugars 49.70g
Protein 20.80g	42%

Vitamin D 0IU	0%
Calcium 2487mg	191%
Iron 10720mg	59556%
Potassium 3299mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 9.3%

Carbs: 40.6%