Eggplant Dip

Eggplant Dip Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 45 minutes


1 and 1/2 pounds Eggplant (680g) 2 large or 3 medium

1/4 cup Lemon Juice (60ml) Freshly Squeezed

2 Cloves Garlic Crushed

1 Tbsp Olive Oil Extra Virgin

1/3 cup Tahini (80g)

1/4 tsp Cumin

1/4 tsp Smoked Paprika

1/2 tsp Sea Salt

1/4 cup Fresh Chopped Parsley

For Serving:

Chopped Parsley

Smoked Paprika

Pita Breads


1Preheat the oven to 465°F (240°C).

2Poke holes in the eggplants a few times with a fork and place onto a parchment lined baking tray. Bake whole in the oven for 45 minutes until soft.

3While the eggplant is baking squeeze lemon juice into a bowl and then crush the garlic into the lemon juice and leave the garlic to soak in the lemon juice.

4When the eggplants are baked, leave them to cool on the tray.

5Once cooled, slice the eggplants in half and scrape the insides out into a bowl, discarding the skins.

6Add the cooked eggplant, lemon juice and crushed garlic, olive oil, tahini, cumin and smoked paprika to the food processor and process until smooth.

7Transfer to a bowl and add the salt and chopped parsley and stir it in.

8Serve as a dip with pita breads or veggies.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑