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Healthy Roasted eggplant dip | Low carb|Vegan

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This creamy roasted eggplant dip recipe will surprise your guests amongst your Thanksgiving, Christmas appetizers or simply as an easy appetizer for your next party. It’s inspired by the authentic baba ganoush recipe, a healthy dairy-free dip. It’a killer combo of garlic, lemon and roasted eggplant. This version is topped with extra superfood goodness, a combo of crunchy seeds and goji berries. It’ll bring your next party food night to the next level of healthy.

 roasted eggplant dip with basil

Roasted eggplant dip |Low Carb dip + dairy free dip

Don’t look any further, this dip is the one to try if you eat low carb and dairy free. It’s super creamy and you won’t actually believe there’s no dairy in this recipe. The roasted eggplant combined with tahini paste and garlic had a delicious Mediterranean flavor to this dip. I chose to serve this dip with homemade seed crackers, carrot and celery sticks.roasted eggplant dip

You probably want to ask me “does this dip taste like eggplant? ” Don’t think it’s weird to ask this! Many people hate eggplants and ask me this question when I serve it to my friends. So, the answer is: no, it doesn’t have the chewy texture that cooked eggplant usually have. It’s because you peel off the skin. Look at these beautiful roasted eggplants!

roasted eggplant dip

The taste is also very different because the eggplant flesh is roasted. It adds a grilled flavor that really improves the taste of the vegetable. Plus it’s mixed with so many spices and ingredients that the resulting taste is simply like a delicious fresh and creamy garlic & basil dip. It’s very difficult to spot eggplant in this roasted eggplant dip.

roasted eggplant dip vegan low carb

If you love dairy free dips but you are not too sure about eggplant, I recommend you to try my lightened up spinach dip. I don’t know about you but I can’t serve appetizers without tons of dips. Seriously, I am obsessed with dips of any kind.

What about you? Tell me what’s your favorite party appetizers ?

Thanks for reading this post! Talk to you soon at sweetashoney.co

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roasted eggplant dip with basil

Roasted eggplant dip

This creamy roasted eggplant dip recipe is an easy low carb appetizer inspired by the authentic baba ganoush recipe, a healthy dairy-free dip with a killer combo of garlic, lemon and roasted eggplant.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
10 people
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Ingredients

  • 2 Eggplant 2 cup roasted eggplant flesh (400g)
  • 2 Garlic clove crushed
  • 2 tablespoon Lemon Juice
  • ¼ cup Tahini Paste
  • 1 tablespoon Extra virgin olive oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground cumin
  • 2 tablespoons Fresh Basil Leaves finely chopped

Toppings

  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoon Sesame seeds
  • 2 tablespoons Poppy Seeds
  • Fresh Basil Leaves
  • 1 tablespoons Goji Berries finely chopped
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Instructions

  • Preheat an oven to 180 C (375°F)
  • Prick the eggplant with a fork in several places and slice in half lengthwise.
  • Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
  • Remove the foil, switch the oven to grill mode and grill for 5-10 more minutes, turning frequently to grill both sides.
  • When baked, remove from the oven and transfer the eggplant to a chopping board or a plate
  • Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
  • Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
  • Add the garlic gloves, lemon juice, tahini paste, olive oil salt, cumin and basil.
  • Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
  • Taste and add more lemon juice or basil, if you like.
  • Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with sesame seeds, poppy seeds and goji berries,
  • Store in fridge for 2-3 hours before serving.
  • Serve cold.
  • Store in an airtight container in the fridge up to 3 days.
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Roasted eggplant dip
Amount Per Serving
Calories 116 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 63mg3%
Potassium 258mg7%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 3g3%
Protein 3g6%
Vitamin A 42IU1%
Vitamin C 4mg5%
Calcium 59mg6%
Iron 1mg6%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie diet.

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    4 comments
  1. 5 stars
    Hi, i cant thank you enough for the recipes i found on this website!!! I was craving naan bread,crakers,tortillas ,cookies ,and your recipes are awesome, they taste really good,i don’t miss the bread anymore, thank you, thank you, thank you!!!

    • Thank you SO much for this amazing message. It makes me very happy. Enjoy the low carb recipes on the blog. XOXO Carine.

    • Hello! I am using a recipe from my NZ friend at quitegood food here. It is a delicious easy cracker recipe ! Enjoy them. XOXO Carine.

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