Roasted Eggplant Dip – No Tahini

What to make when your friend hands you a baby eggplant right off the vine? Roasted Eggplant Dip. And since I never have it on hand I made it without Tahini.

I did have some on hand once when I made this delicious Creamy Hummus and it can be a real game changer. But.. not this time and I wanted to turn this fresh baby egpplant into something right away!

So… I ended up roasting it and turning it into this delicious Baba Ganoush type dish.

Globe eggplants cut and ready to roast.
Eggplants ready to roast

There is a secret to the creaminess here though. It uses raw cashews or raw almonds soaked for a short time. Anyone who is Vegan or Dairy intolerant probably has those on hand at any given time. You don’t need a lot – about 2-3 Tbsps should do it.

I keep a stash of each in my freezer since I became aware of their verstality and health benefits. So… I was on my way to this creamy dip.

I could hardly put my crackers down! I just kept wanting to go back or ‘just another little dip’!

Luckily it is healthy!

Close up of bowl of creamy eggplant dip with olive oil drizzled on top.

Roasted Eggplant Dip No Tahini

A healthy, guilt free, delicious dip in no time at all!
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Course: Snack
Cuisine: Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1.5 cups


  • 2 medium globe eggplants about 2 lbs total (more if they are small)
  • 3 Tbsps olive oil divided 1 Tbsp + 2 Tbsps
  • salt and pepper for seasoning
  • 2 oz raw cashews can substitute raw peeled almonds
  • 2 cloves garlic
  • 2 Tbsps lemon juice preferably fresh
  • 1/2 tsp ground cumin plus more for garnish if desired
  • 1 tsp paprika plus more for garnish if desired


  • Preheat oven to 350°. Line a large baking sheet with parchment paper.
  • Cut the eggplants in half lengthwise. Pierce them randomly with a fork and spread 1 Tbsp olive oil on cut sides. Season with salt and pepper.
  • Roast eggplant cut side down for 30 – 40 minutes. Flesh should be soft and collapsing.
  • Scoop out the cooked flesh,
  • While eggplant is roasting, soak the nuts in water for 15 minutes, then drain.
  • When eggplant is cooked and you can handle it, scoop out the flesh and add the eggplant and all remaining ingredients to a blender. Blend until smooth and creamy.
  • Transfer dip to a bowl and sprinkle more cumin and paprika over the top if desired.
  • Serve with flat bread or crackers.


Per Tablespoon


Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Roasted Eggplant Dip - No Tahini

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