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This roasted eggplant dip is easy to make and a fabulous appetizer or snack alongside your favorite veggies, crackers, or other dippables!
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5 from 2 votes

Roasted Eggplant Dip

This vegan roasted eggplant dip is easy to make and a fabulous appetizer or snack alongside your favorite veggies, crackers, or other dippables!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: vegan roasted eggplant dip
Servings: 4
Author: Natasha Bull

Ingredients

  • 1 large eggplant
  • Olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Juice of 1/2 lemon
  • 2 cloves garlic minced
  • Salt & pepper to taste
  • 4 large leaves basil torn (optional)

Instructions

  • Pre-heat oven to 475F. Move the rack to the top third of the oven. Cover a baking sheet with tin foil for easy clean-up.
  • Slice eggplant into quarters lengthwise. Cover each piece with a thin layer of olive oil (I just spread it on using my hands) and sprinkle a little salt on each slice. Bake for 35 minutes or until the eggplant is soft and browned.
  • Once eggplant is cooked, let it cool for about 10 minutes.
  • Chop the eggplant (skins too!) finely (you'll see it disintegrates into a dip texture) and add to a bowl. Stir in the cumin, smoked paprika, lemon juice, garlic, salt & pepper, and basil. Chill for an hour before serving. Serve with olive oil on top and pita, naan, crackers, and/or your favorite veggies.