Easy Eggplant Dip
I remember the first time I made my Easy Eggplant Dip. I was hosting a casual dinner party for some close friends, and I wanted to prepare something that was both simple and flavorful. The Easy Eggplant Dip seemed like the perfect choice. I love how versatile and easy it is to make, and it never fails to impress my guests.
Roasting the Eggplant
The first step in making my Easy Eggplant Dip is to roast the eggplant. I slice it into rounds, sprinkle it with kosher salt, and let it sit for a bit to draw out the excess moisture. Then, I drizzle the slices with olive oil and roast them until they’re soft and golden brown. The smell of roasting eggplant fills the kitchen with a delicious, smoky aroma that gets everyone excited for the meal to come.
Blending the Ingredients
Once the eggplant is roasted, the real fun begins. I peel off most of the skin, leaving just a bit for texture, and toss the soft flesh into a food processor. I add freshly squeezed lemon juice, a grated garlic clove, and a couple of tablespoons of tahini. A quick blend, and the ingredients come together to form a smooth, creamy dip. Sometimes, I like to pulse in some fresh herbs like cilantro or parsley to add a burst of color and flavor.
Serving the Dip
The Easy Eggplant Dip is best served with a variety of dippers. I usually arrange a platter with warm pita bread, pita chips, and fresh vegetable sticks like carrots and cucumbers. It’s a hit at every gathering, and I love watching my friends enjoy the dip, often asking for the recipe. It’s always a pleasure to share this simple yet delicious recipe with them.
Table of Contents
Chef’s Notes- Easy Eggplant Dip
- Roasting Perfection: Ensure the eggplant is well-roasted to achieve a deep, smoky flavor. Overcooking is better than undercooking, as the smokiness intensifies with a bit more char.
- Salt Management: Don’t skip salting the eggplant before roasting. It helps draw out bitterness and excess moisture, resulting in a richer flavor and smoother texture.
- Garlic Balance: If you prefer a milder garlic taste, roast the garlic with the eggplant or use half the amount. For a more intense flavor, use raw minced garlic.
- Consistency Check: Adjust the consistency by adding more tahini or lemon juice if the dip is too thick. A little water or olive oil can also help achieve the desired creaminess.
- Herb Freshness: Use fresh herbs for a vibrant taste. Dried herbs can be used in a pinch but add them sparingly and adjust according to taste.
- Serving Tips: Serve the dip slightly chilled or at room temperature. It tastes even better after the flavors meld for a few hours in the refrigerator.
- Make Ahead: This dip can be made a day in advance. Store in an airtight container in the fridge, and give it a good stir before serving.
Easy Eggplant Dip
Dive into this quick and delicious Easy Eggplant Dip! This recipe is a game-changer, saving you time and energy without compromising on flavor. Perfect for a healthy snack or appetizer, this dip is naturally vegan and gluten-free. It’s a must-try for any occasion!
4
servings15
minutes10
minutes114
kcal5
minutes30
minutesKeep the screen of your device on
Ingredients
Eggplant
Pinch Kosher salt
Extra virgin olive oil
2-3 tablespoons Freshly squeezed lemon juice from about 1 medium lemon
1 large Garlic clove grated or finely minced
2 tablespoons Sesame paste (tahini)
2 tablespoons Chopped fresh cilantro, parsley, or basil (optional)
- Alternative Ingredients:
Eggplant: Zucchini or roasted red peppers for a different flavor profile.
Sea salt: Kosher salt or Himalayan pink salt.
Olive oil: Avocado oil or sunflower oil.
Lemon juice: Lime juice or apple cider vinegar.
Garlic: Garlic powder or roasted garlic.
Tahini: Almond butter or sunflower seed butter.
Fresh herbs: Dried herbs or other fresh herbs like mint or dill.
Directions
- Preheat Oven – Set your oven to high broil (or medium if adjustable) and position the rack at the top. Slice the eggplant into 1/4 inch rounds. Sprinkle with kosher salt and place in a colander to drain excess liquid for about 10 minutes.
- Rinse and Dry – Rinse the salted eggplant slices slightly and pat them dry between two towels. Arrange the slices on a baking sheet, drizzle with extra virgin olive oil and a pinch of kosher salt. Roast for 5-10 minutes, turning once or twice until softened and golden brown.
- Lock in Moisture – Remove the roasted eggplant from the oven, stack the slices and wrap them in foil to retain moisture for about 5 minutes. Peel most of the skin off the eggplant (a little is fine) and add the flesh to a food processor. It should be soft and tender.
- Blend Ingredients – Add lemon juice, grated garlic, tahini, and a pinch of salt to the food processor. Blend until creamy. If using fresh herbs, add them last and pulse to incorporate.
- Serve – Taste and adjust seasonings as needed. You might want to add more tahini or another pinch of salt. Serve with pita bread, pita chips, or fresh veggies for a gluten-free option.
Equipment
- chef’s knife
- cutting board
- baking sheet
- food processor
- mixing bowls
Nutrition Facts
- Calories: 114kcal
- Carbohydrates: 11.1g
- Protein: 2.8g
- Fat: 7.7g
- Saturated Fat: 1.1g
- Cholesterol: 0mg
- Sodium: 48mg
- Potassium: 374mg
- Fiber: 5g
- Sugar: 5.5g
- Vitamin A: 50IU
- Vitamin C: 10.7mg
- Calcium: 50mg
- Iron: 1.1mg
FAQs- Easy Eggplant Dip
Can I use a different vegetable instead of eggplant?
Yes, you can substitute eggplant with roasted zucchini or red peppers for a different flavor profile.
How long can I store the eggplant dip?
The dip can be stored in an airtight container in the refrigerator for up to 3-4 days.
Is there a way to make the dip spicier?
Yes, you can add a pinch of cayenne pepper or a dash of hot sauce to give the dip a spicy kick.
Can I freeze the eggplant dip?
While it’s best enjoyed fresh, you can freeze the dip for up to a month. Thaw it in the refrigerator and stir well before serving.
What can I serve with this eggplant dip?
Serve the dip with pita bread, pita chips, fresh vegetable sticks (like carrots, cucumbers, and bell peppers), or as a spread on sandwiches and wraps.
