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+ servings
Close up of bowl of creamy eggplant dip with olive oil drizzled on top.
Print Recipe
5 from 1 vote

Roasted Eggplant Dip No Tahini

A healthy, guilt free, delicious dip in no time at all!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snack
Cuisine: Eastern
Servings: 1.5 cups
Calories: 39kcal

Ingredients

  • 2 medium globe eggplants about 2 lbs total (more if they are small)
  • 3 Tbsps olive oil divided 1 tablespoon + 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
  • ½ teaspoon ground cumin plus more for garnish if desired
  • 1 teaspoon paprika plus more for garnish if desired

Instructions

  • 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 tablespoon 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.

Notes

Per Tablespoon

Nutrition

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