Roasted Eggplant Dip No Tahini
A healthy, guilt free, delicious dip in no time at all!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Snack
Cuisine: Eastern
Servings: 1.5 cups
Calories: 39kcal
- 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
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.
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