This delicious Mediterranean inspired dip made with creamy roasted eggplant, lemon juice, tahini, garlic, cumin and herbs is the perfect snack or appetizer for entertaining.
To make it even richer and creamier, we drizzle omega-3 rich Udo’s Oil and top it off with fresh herbs, olives, and pine nuts for a flavor-packed dip you’ll make again and again.
Vegan Omega-3 Rich Holiday Eggplant Dip
Yield: Approximately 2 cups
Ingredients (For the Dip)
Prep: Preheat the oven to 425°F.
Roasting the Eggplants: Poke the eggplants with a fork and place on a baking sheet.
If the eggplants are large, you can cut them in half lengthwise and bake them face down on a parchment or silicone mat lined baking sheet.
Bake until fork tender - about 30-35 minutes.
Once done, allow the eggplant to cool for 5-7 minutes before handling. Then with a fork, scrape the flesh from the eggplant into a bowl, discarding the skin.
Making the Dip: In a blender or food processor, blend the eggplant, tahini, Udo’s oil, lemon juice, garlic, cayenne, paprika, cumin and salt until smooth and creamy.
For more texture, instead simply place all the ingredients in the bowl and mash with a fork until you get the texture you’re happy with.
Serving: Top with desired garnishes and an extra drizzle of Udo’s Oil before serving. Serve with cut veggies, cracked, and pita chips.