Go Back
roasted eggplant dip with basil
Print Recipe
4.89 from 201 votes
Sweetashoney.co

Creamy Eggplant Dip

www.sweetashoney.co
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 Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: Mediterranean, Middle-east
Servings: 10 people
Calories: 116kcal
Author: Carine Claudepierre

Ingredients 
US Customary - Metric

  • 2 Eggplant 2 cup roasted eggplant flesh (400g)
  • 2 Garlic clove crushed
  • 2 tablespoons 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 tablespoons Sesame seeds
  • 2 tablespoons Poppy Seeds
  • Fresh Basil Leaves
  • 1 tablespoon Goji Berries finely chopped

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 cloves, 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 the fridge for 2-3 hours before serving.
  • Serve cold.
  • Store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg | Net Carbs: 4g