Inside Scoop: This Smoky Eggplant Dip is going to be your next favourite spread for adding to sandwiches, kebabs, burgers, salads, as a platter dip, or basically anywhere a condiment is warranted.
Baba ganoush lover?
Lover of all things Middle Eastern cuisine, and ready to step up your dip & spread game?
Meet the Smoky Eggplant Dip!
This dip is made simply with only 5 ingredients, but loaded with depth and flavour. It’s going to turn your sandwiches, snacking, salads, dinners, and anything else you like to use a nice dip for into something truly amazing.
THE SMOKY EGGPLANT DIP HAS EVERYTHING
This recipe is another one of our N5Diet recipes, and to be honest, one of our favourites.
We’ve used it on top of meat, in a veggies and rice combo, with kebabs, stuffed in veggie wraps, as cracker dip, and one of our favourite ways is as a condiment on top of our 5-ingredient chickpea flatbread with some fresh arugula and goat cheese.
Basically, what we’re trying to say is that we’re addicted to this smoky eggplant dip. It’s like a cross between a baba ganoush and a garlicky tahini and it is EVERYTHING! And if you’re looking for more easy and incredibly delicious 5 ingredient recipes make sure to download the 5 Ingredient Cookbook below.
Healthy Eggplant Dips for the Win!
Eggplants are a weird vegetable to come up with recipes for. Really, eggplants aren’t overly popular here in Canada, and it may be because they get soft and have a bit of a mushy texture when they cook. They need to be marinated and cooked just right in order to be thoroughly enjoy.
But this eggplant dip takes all of the benefits of eggplants to the next level by pureeing it with tahini, lemon, garlic and smoked paprika.
Though we don’t have many eggplant recipes over here, they are a great food to add to an abundance of recipes, and they’re incredibly good for you. They’re high in fiber and antioxidants and help to control blood sugar levels and reduce your risk of heart disease.
We dig it.
So, while the summer is here and you’re looking for dips and condiments to add to your patio parties, or to your BBQ’d up meals, get in on this wonderful, nutritious and totally delicious smoky eggplant dip recipe!
Smoky Eggplant Dip
- 3 medium eggplants or 2 large; cut in half, lengthwise
- 1/4 cup lemon juice about 2 lemons
- 5 Tbsp tahini
- 2 cloves garlic pressed
- 1/4 tsp smoked paprika can increase to 1/2 tsp for a more smoky taste
- 1 Tbsp olive oil
- Salt and pepper to season
- Heat the oven to 400F.
- Cut eggplants in half, place skin up on a parchment lined baking sheet and puncture small holes throughout. Bake until they’re fully cooked (about 50 minutes).
Remove from the oven and allow to cool. Chop eggplant in small cubes (we like to leave the skin on).
Add eggplant with lemon, tahini, garlic, smoked paprika and olive oil and mash up to mix with a fork or potato masher. Try to leave some chunks in. Alternatively, you can add everything to a food processor and blend until creamy and smooth.