Spicy Vegan Eggplant Dip

This vegan dip is so flavorful! It’s spicy and herby and just so delicious! You can use it as a sandwich spread, dip some vegetables into it or use it as a condiment.

Eggplant is such a beautiful delicious vegetable that is seriously underrated! I know a lot of Mediterranean recipes and I’m sure other cuisines also incorporate it but here in Germany it’s not cooked with much. And I reckon, if you ask somebody what their favorite vegetable is, eggplant is not going to be number one. It’s a huge favorite of mine though!

You’ve probably heard about the dip Baba Ganoush. It seems to have originated in Lebanon but is also eaten in Iraq, Armenia, Syria, Palestine, Jordan, Israel, Egypt, Liya and Turkey. You roast or grill eggplants and then mix them together with tahini, lemon juice, garlic and salt. It’s easy to make and very delicious! My recipe is not a typical Baba Ganoush which is why I called it Spicy Eggplant Dip!

I also used tahini, garlic and lemon juice but added thyme, fresh coriander and cayenne pepper as well. It’s nice and fresh with a spicy kick to it. And isn’t the green hue from the fresh herbs just so pretty?

I used some ciabatta bread to dip but you can obviously use any kind of bread or vegetables. And I’m sure it would be so good as a spread on a sandwich. I even ate it on the side of some steamed vegetables later as a spicy condiment. I love eating it with lots of different things!

Will you make this dip soon? Or how about my Whole30 Zucchini “Hummus”?

Print Recipe

Spicy Vegan Eggplant Dip

Author: AndreaEpstein Cooking Method: Blending, Roasting Courses: Spreads Recipe Keys: Dairy Free Low Carb Paleo Vegan V vegetarian Whole30

Difficulty: Beginner Prep Time 5 mins Cook Time 40 mins Rest Time 1 hr Total Time 1 hr 45 mins

Servings: 2

Description

This vegan dip is so flavorful! It's spicy and herby and just so delicious! You can use it as a sandwich spread, dip some vegetables into it or use it as a condiment.

Ingredients

Servings

• 2 medium-sized eggplants
• 1 tbsp lemon juice
• ¹⁄₈ tsp pepper
• 1 tsp salt
• ¹⁄₈ tsp thyme
• ¹⁄₁₆ tsp cayenne pepper
• 1.5 tbsp tahini
• ¹⁄₂ bunch of fresh coriander

Instructions

1. Pre-heat oven to 190°C (374°F). Cover baking tray with parchment paper.

2. Pierce the eggplants all over and roast at 190°C (374°F) for about 40 minutes. 

3. Let cool off until fine to handle, then remove the pulp and add to a blender together with lemon juice, pepper, salt, thyme, cayenne pepper, tahini and fresh coriander. Blend really well!

4. Pour into a bowl and put in the fridge for at least an hour. That way the flavors can intensify. Enjoy!

Keywords: dip, eggplant dip, vegan dip, whole30 dip, roasted eggplant, healthy dip, party dip, spicy dip, spicy eggplant dip, vegan, whole30,