This creamy eggplant dip is a luxurious and perfectly whipped vegetable dip, made with pureed eggplant, garlic, tahini, olive oil, and lemon juice. The quick oven roasted eggplant makes this dish simple to prepare!
We love this dip along side crackers, on falafel, with fresh cut veggies, or on top of homemade naan flat bread. It has loads of flavor from the fresh garlic and lemon juice, and makes a fantastic appetizer for your next dinner party. Simple, delicious, and impressive!
This creamy eggplant dip with tahini is luscious, light, and totally dippable. It’s great to put out at a party with fresh pita or veggies. I also like to add a scoop to my baked falafel if I have some on hand. It makes for a great lunch, with a touch of smoky flavor from being roasted in the oven.
We grew eggplants for the first time in our garden, and it was so great to harvest them fresh. Roasting eggplants in the oven with a little salt and olive oil gets them crisp and flavorful on the outside, and totally creamy in the middle. Roasted eggplant is the perfect mild addition to the bold flavors in this dip.
This Oven Roasted Eggplant Dip Recipe Is:
- Bright
- Fresh
- Light
- Flavorful
- A Little Smokey
- A Great Party Appetizer or Dip
- Vegan, Gluten Free, Vegetarian, and Nut Free
A Fancy Dinner Party Appetizer Everyone Will Love
This creamy eggplant dip is what I call an Easy Entertaining Recipe – which is a crowd-pleaser recipe that will be a major hit. These delicious recipes are perfect to treat your guests or when you have a special occasion for dinner. I have a whole section of The Herbeevore dedicated to Entertaining Recipes, that we regularly serve to our friends and family. If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for dinner parties for that next-level gift they will love!
What’s In This Creamy Eggplant Dip Recipe?
- Eggplant, Lemons, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
Make Ahead Eggplant Dip Recipe
This creamy eggplant dip is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) of these ahead of time, and freeze some for later.
Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Freezing ingredients is also a great way to use up food that may be expiring soon. Check out all my make ahead meals on The Herbeevore for some inspiration to help you prep, keep, heat, and heat!
How Do I Make Roasted Eggplant Dip Using the Oven?
- Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
More Fancy Party Appetizer Recipes Everyone Will Love!
Thai Quinoa Salad with Peanut Sauce Recipe (Vegan Potluck)
Green Goddess Hummus Recipe (Vegan, Gluten Free)
Chopped Chickpea Greek Salad Recipe (Vegetarian, Low Sodium)
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Deviled Eggs with Greek Yogurt Recipe (High Protein, Vegetarian)
Get the Same Ingredients for this Eggplant Dip with Tahini Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free eggplant dip with tahini recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Creamy Eggplant Dip
Ingredients
Instructions
- Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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