Roasted Eggplant Dip Healthy Vegan Dip Recipe

Baba ganoush or Roasted Eggplant Dip | Vegan Healthy Snacks

This vegan healthy snack: Roasted Eggplant Dip (Baba ganoush)

Vegan | Gluten-Free | Grain-Free | Dairy-Free | Sugar-Free

Listen up all eggplant/aubergine doubters - this recipe is going to change your mind about that very unloved recipe! I know, I know, it's true; eggplant has a weird texture and a bitter taste BUT when prepared correctly and mixed with the right ingredients, it can give you the creamiest most delicious healthy snacks and meals. This is Roasted Eggplant Dip is one such recipe!

Traditional Baba ganoush (Roasted Eggplant Dip) is a Middle Eastern dish prepared by actually grilling the eggplant or charring it over an open flame. Now, if you don't have either of those available the next best thing is to roast it (especially if you have electric stove top.)

Roasting the eggplant caramelises it and brings up a rich flavour which, when blended, is mouthwatering! This recipe requires a bit of work BUT you can make it in big batches if you like and store it for a few days in the fridge.

Get your cut veggies ready because they're about to be dipped in absolute yumminess!

Roasted Eggplant Dip | Healthy Vegan Snack Recipes

Makes: 4 big servings
Prep Time: 15 min
Cooking Time: 30 min

Main Ingredients

2 medium to large eggplants/aubergines

1 tbsp coconut yogurt (15g) (optional for creaminess)

2 tbsp tahini (30g)

Juice from 1/2 lime

1 tsp each of: cumin and hot chilli powder (approx 3g each)

Equipment & Extras

Large baking tray

1 spoonful oil of your choice to grease tray

1 spoonful of salt to rub into egglant before roasting

Food processor (optional)

Toasted pine nuts (optional, see how to do it here)

Chopped parsley (optional)

Steps

Begin by prepping your eggplants/aubergines: cut them in half lengthwise, flip them over and cut 3 long lines down the back of the skin (don't pierce all the way through), then rub the eggplant in a bit of salt and leave to "sweat" out extra moisture for 10 minutes. (You can use any salt but Gordan Ramsey has made me love sea salt so that's what I went for with this one!)

While they're sweating it out for you, pre-heat oven to 200C Fan/425F. Next, grease your baking tray well with oil.

Once eggplants are ready, dab with a towel to remove more moisture. Then place skin side up (flesh side down) on baking tray. Pop in the oven to roast for 35 to 40 minutes. You'll know they're done when they're soft and fragrant (but not overcooked and completely mushy.) Leave them to cool.

When ready, scrape eggplant out of skin with a spoon (this is why we did those cuts.) You can also further remove excess moisture by straining the flesh. Then put in either a food processor or a bowl (if not using food processor.)

If using food processor, combine all ingredients, it will just take a few pulses. If not using one, use a fork to mash the eggplant in bowl before adding ingredients and mix well. Ta da!! All done! Now it's up to you to season it to taste.

Fit Foodie Extras:

Top with roasted pine nuts, chopped parsley and a swirl of olive oil for presentation plus extra yum! The toasted pine nuts add a sweetness which offsets the slight bitterness of the eggplant - making for a delicious dip!

Roasted Eggplant Dip | Healthy Vegan Snack Recipes