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Mediterranean Roasted Eggplant Dip with Sizzled Garlic requires minimal ingredients and is a guaranteed crowd pleaser. Serve this gluten-and-dairy-free dip with pita, crudités, or slathered on a grilled veggie sandwich.
This post is in partnership with Sprouts Farmers Market and So Delicious Dairy Free. I was compensated for my time, however all opinions are my own. Tap into the Sprouts mobile app to retrieve product coupons (including BOGO mobile coupon for 5.3-oz yogurt alternative cups and $2.00 off any 1, 24-oz tub) from 9/1/19 to 10/9/19).
Whether you’re hosting an intimate dinner, tailgate party, or casual backyard BBQ, this dip is sure to impress. It combines some of the best flavors of the Mediterranean—roasted eggplant, tahini, garlic, and lemon—in a versatile, goes-with-everything dip. Plus, it’s packed with heart-healthy fats and free of dairy.
How to Make Roasted Eggplant Dip:
The key to success for this baba ganoush-esque dip is charring the outside of the eggplant until the skin is totally burnt. At this point, the insides will be so smooth and creamy that you can actually scoop them right out. You’ll know the flesh is broken down enough the eggplant starts to deflate (similar to the photo above). This is best done on a charcoal grill, however it also works just fine on the grates of a gas grill. Alternatively, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Once the eggplant is cool enough to touch, peel back the charred skin and scoop out the beautifully creamy flesh. At this point, the eggplant gets mixed with tahini, lemon, coconutmilk yogurt alternative, and enough seasoning to bring out its inherent earthy flavor.
To achieve rich creaminess while keeping the dip dairy-free, I recommend So Delicious Dairy Free Coconutmilk Yogurt Alternative. Its made from organic coconutmilk, and naturally free of lactose, casein, carrageenan, artificial flavors, and MSG. In addition, So Delicious Dairy Free products are verified by the Non-GMO Project’s product verification program.
What are the Health Benefits of Eggplant?
Eggplants are part of the nightshades family, which have gained somewhat of a bad rap the last few years. This group of veggies contain trace amounts of the toxin solanine, which is responsible for their bitter taste. However, in order to notice any negative GI effects, one would need to consume a very large amount. For this reason, eggplant certainly should not be avoided simply because it is a nightshade.
Plus, eggplants are packed with an array of good-for-you nutrients. In addition to being rich in fiber, they also offer manganese (essential for normal growth), folate, potassium, plus vitamins K and C.
Prime eggplant season is between July and October if you want superior flavor and soft texture. When shopping for eggplant, choose ones with shiny skin and a green stem, which are signs of freshness.
Serve this delicious plant-based dip at your next gathering for a sure-fire crowd pleaser. And don’t forget to snap a pic and tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Dip Recipes:
Charred Jalapeño and Corn Hummus
Edamame Hummus with Sumac-Grilled Pineapple
Roasted Butternut Squash Harissa Hummus
Mediterranean Roasted Eggplant Dip
Ingredients
- 2 medium globe eggplants
- 5 Tbsp. extra-virgin olive oil divided
- 2 garlic cloves thinly sliced
- 1 5.3-oz. cup plain So Delicious Dairy Free Coconutmilk Yogurt Alternative
- 1/4 cup tahini sesame seed paste
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. crushed red pepper flakes
- 3/4 tsp. kosher salt
- Fresh basil or torn mint for garnish
Instructions
- Prepare a charcoal or gas grill for medium-high heat. Place eggplants directly on coals or over grill grates. Cook, turning occasionally, until skins are completely charred and flesh collapses, about 15 minutes. (Alternatively, you can cook eggplants directly on the grate of your oven at 450*F for 30 minutes, rotating once halfway through.) Transfer to a cutting board and let cool.
- Meanwhile, cook garlic in remaining 2 Tbsp. oil in a small skillet over medium-low, shaking pan occasionally, until garlic turns golden, about 4 minutes. Transfer garlic to a paper towel and reserve oil.
- Remove skins from eggplants and place flesh in a food processor. Pulse 5 to 7 times, or until eggplant is finely chopped. Place in a bowl and mix in 3 Tbsp olive oil, coconutmilk yogurt alternative, tahini, lemon juice, red pepper flakes, and salt.
- Transfer dip to a bowl and top with garlic and herbs. Drizzle garlic-infused olive oil over dip and serve with warm pita, crudités, and/or chips.
My eggplant exploded in the oven. Should you poke holes in it before roasting?