This Easy Roasted Eggplant dip is so delicious you will never believe that is it healthy. But it is! It is naturally vegan, gluten free, low calorie and keto/paelo friendly. Plus it is so simple to make. The roasted eggplant is mixed with fresh garlic and cumin, then salt and chilli perk up the flavor and extra virgin olive oil to finish the dish. With no tahini and no dairy this eggplant dip is the perfect appetizer or pot luck dish.
This dip is one of the BEST ways I know to use an eggplant. And it is so simple.
It uses just 5 ingredients (well 6 if you count salt) and although it takes 40 minutes, for at least 35 minutes of that you are doing nothing.
How to cook eggplant
Eggplants can be roasted, fried, barbecued, stewed or even pickled. They are like giant sponges so they are great for absorbing other flavors.
How long to roast an eggplant for?
Eggplants need to be roasted for at least 30 minutes to ensure the flesh inside is tender.
What temperature to roast an eggplant at
You can roast eggplants at 420ºF/210ºC.
Just be sure to pierce the skin several times with a knife to stop the eggplant from exploding in the oven.
Once the eggplant has been roasted the skin will have changed color and started to wrinkle. You might find that some juice leaks out of the knife puncture marks. This is okay, in fact this is good!
Do all eggplant dips have tahini in them?
Baba ghanoush/Baba ganoush is possibly the most famous eggplant dip, but the inclusion of tahini means that for some it is a no go area.
I also ADORE the mild soft flesh and the way eggplants work like a sponge for absorbing other flavors.
This dip swerves the tahini and instead flavors the eggplant dip with cumin and salt. I also like to add a little pop of chopped chilli. The slight heat and pops of color are a nice addition to the khaki dip.
I’m not going to lie, this dip doesn’t start off looking the most appetising. I mean the khaki pulp could be mistaken for something from a swamp floor. I get it, it isn’t gorgeous. But it is delicious! And when it comes to food that is the most important thing.
See what I mean, it is sort of a bit ugly.
But when combined with the cumin and garlic and then dressed with extra virgin olive oil and a little fresh herbs it becomes something delightful!
What to serve with Roasted Eggplant Dip
This roasted eggplant dip is naturally dairy free, gluten free, vegan and keto/paleo friendly. So what you serve with it will depend on whether any of those factor affect it.
Being a full on carb loving girl, I go for the carb options:
If you are looking for carb free options then:
- celery batons
- carrot sticks
- bell pepper strips
- chicory leaves/endive leaves
- cucumber sticks
- snow peas
- lettuce cups
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Easy Roasted Eggplant Dip
- 1 eggplant
- 1/2 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp chopped fresh chilli
- 1/4 – 1/2 tsp salt to taste
- 1 tsp extra virgin olive oil more more for garnish
- Pre-heat the oven to the hottest setting.Place the eggplants onto a baking sheet and give the eggplants several stabs with a knife. You want to go into the centre but not completely through.
- Put the eggplants into the oven and roast for 35-40 minutes until tender. Remove the eggplant from the oven and allow to cool slightly. Once you can handle them carefully scrap the flesh from the skin.
- Use a fork to break down the eggplant flesh (alternatively you can whizz it in a food processor (see note 1)
- Crush in the garlic clove and add it to the eggplant along with the cumin, chopped chilli and salt. (see note 2). Then mix together well with a fork.
- Drizzle in your extra virgin olive oil then check your seasoning and add more salt to taste.
- Serve immediately, or cover and refrigerate until needed. Ideally you want to allow it to reach room temperature before you serve it.
- If you want a very smooth dip, then you can use a food processor to turn the roasted eggplant into more of a cream. I prefer a chunky dip.
- This dish needs salt. I like to add a full 1/2 tsp plus a little more as I serve. But start with 1/4 of a teaspoon and taste you dip.
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