Ingredients needed (for dip)
eggplant: For convenience, large varieties of eggplant are best. Large, dark purple eggplants called globe eggplants (or American eggplants), available at most grocery stores, are perfect for this recipe. However, you can use any type of eggplant you like.
No matter which variety you choose, when purchasing, look for eggplants that are firm to the touch and have a good weight for their size. There should also be no bruises or soft spots.
Healthy tips: Eggplant is Rich in fiber and antioxidantsIt is also an excellent source of vitamin C, K, vitamin B6, thiamin, niacin, magnesium, manganese, phosphorous, copper, fiber, folate, and potassium.
garlic: One large clove will give you just the right amount of garlic flavor. However, if you really like garlic, add another garlic clove.
Tahini: Tahini is a creamy sesame paste seasoning used throughout the Middle East that adds a nice toasty creaminess to this dip. If you are allergic to sesame seeds, omit this ingredient.
lemon: Fresh, tangy lemon juice adds a bright citrus flavor. Adding the rind will further enhance the flavor. All you need is a small lemon. If you want to add zest, it’s best to use organic lemons.
salt + spices: The cumin and paprika add great flavor to this dip. Add salt to taste to balance out the overall taste.
Udo’s Oil 3・6・9 Blend: The addition of certified organic nutty, buttery-tasting oils, made with a blend of oils such as organic flax oil, sesame oil, and sunflower seed oil, gives this dip a rich, creamy texture.
This genius blend also has added plant-based omega-3 essential fatty acids, with 6 grams of omega-3 fatty acids per serving.
Fish such as salmon are one of the richest sources of omega-3 fats. However, Udozu Oil is a great plant-based and vegan-friendly boost. A great healthy oil blend to add to your diet, even if you eat fish.
Add Udo’s sustainably sourced oil to smoothies, soups, salad dressings, and more.
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Try our optional garnishes
This dip is delicious on its own, but if you’re serving it to guests, layer it with garnishes to bring out the flavor even more.
Garnishes also add a nice contrasting texture.
Some of our favorites are listed below.
- sun dried tomatoes
- Chopped kalamata olives (seedless)
- crumbled vegan feta cheese
- Herbs such as basil, parsley, and coriander.
- pine nuts or roasted sesame seeds
- Udozu oil drizzle
How to cook eggplant
Let’s prepare the oven: Move oven rack to center of oven and preheat oven to 400 degrees.
Prepare the eggplant. Wash and dry the eggplants, rub with olive oil and dry. Then place on a baking pan wrapped in foil (parchment paper will also work). Poke several holes in the eggplant with a fork to allow steam to escape during cooking.
Bake the eggplant: An average-sized eggplant takes about 35 to minutes to cook. Must be fork tender. If the eggplants are large, the cooking time may be longer.
Once cool enough (about 5-10 minutes), cut the eggplant in half and use a spoon to remove the pulp into a bowl.
Now you are ready to make the dip.
How to make eggplant dip
Whichever method you use, be sure to have garnishes available to top the dip before serving.
Bowl method: Place the eggplant in a bowl and mash it with a fork. Once mashed, mix in other ingredients such as garlic, tahini, lemon juice, udozu oil, herbs, salt, and spices.
Food processor/blender method: Add eggplant and all other dipping ingredients (except garnish) to a blender. If you want a silky textured dip, blend all the ingredients until they have a smooth consistency and are completely mixed.
How to decorate and serve
Spread the eggplant dip in a shallow bowl suitable for dipping and make small indentations with the back of a spoon.
Then add garnishes like sun-dried tomatoes, chopped olives, and fresh herbs like basil and parsley.
This eggplant dip can be eaten with chopped vegetables. Cucumbers, broccoli, carrots, sticks, celery, and peppers are all great options.
Crackers, toasted sourdough slices, and sesame sticks also work perfectly with this dip.
You can’t go wrong with pita chips! To make your own, rub pita bread with a little olive oil, season with salt, cut into triangles, and bake at 325 degrees for 10 minutes or until firm and crisp.
Tips and Alternatives
- Grill: Grilling the eggplant instead of roasting it adds even more flavor to this dip. Prepare them the same way the recipe calls for them, grilling them whole over high heat until tender and fork-tender.
- add a smoky flavor: To add a smoky flavor without grilling, use smoked paprika instead of paprika. Adding smoked sea salt instead of regular salt is another way to add smoked flavor.
- Add a twist to garlic: Add roasted garlic instead of raw garlic.
- Add more herbs: Try using your favorite fresh herbs like parsley, basil, or cilantro.
- Let’s add some spice!: Add some hot sauce or a pinch of cayenne pepper. No matter what spicy addition you want to try, start slow and taste and add more until you reach your desired level of spiciness.
Storage tips: This dip can be made 1-2 days in advance of serving, but be sure to keep it refrigerated. Bring to room temperature before serving within 3 days.
Get the recipe!
vegan eggplant dip
Made with creamy roasted eggplant, lemon juice, tahini, garlic, cumin, and herbs, this delicious Mediterranean dip is the perfect entertaining snack or appetizer. To make it even richer and creamier, drizzle with Flora’s omega-3-rich Udozu Oil and top with fresh herbs, olives, and pine nuts for a flavorful dip you’ll want to make again and again. I did.
material
- dip ingredients
- 2 big eggplant Approximately 1 pound each
- 2 big garlic chopped
- 1/4 cup of tahini
- 1/4 cup oud oil Other features for drizzle
- 1/2 tea spoon ground cumin
- 1/2 tea spoon paprika Use smoked paprika for a smoky taste!
- 1/4 tea spoon cayenne pepper
- 1/2 tea spoon salt
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley and stuffing for garnish
- Decoration (optional)
- sliced sun-dried tomatoes
- chopped kalamata olives There was a hole
- basil + parsley
- pine nuts or roasted sesame seeds
- cayenne pepper
- oud oil
direction
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Preparation: Preheat oven to 425 degrees.
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Roast the eggplant: Prick the eggplant with a fork and place on a baking sheet.
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If the eggplants are large, cut them in half lengthwise and turn them over on a baking sheet lined with parchment paper or a silicone mat.
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Bake until fork-tender, about 30-35 minutes.
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Once done, let the eggplant cool for 5-7 minutes before handling. Next, scrape the eggplant pulp with a fork, discarding the skin and place in a bowl.
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To make the dip: In a blender or food processor, blend eggplant, tahini, oud oil, lemon juice, garlic, cayenne pepper, paprika, cumin, and salt until smooth and creamy.
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If you want more texture, put all the ingredients in a bowl and mash with a fork until you get the texture you’re happy with.
Note
enjoy!
💡 Visit FloraHealth.com. Udozu oil 3/6/9 blend