Smoky Roasted Eggplant Dip

December 30, 2019

Smoky Roasted Eggplant Dip

The season of entertaining is nearly all finished, so let’s go out with a bang! If you’re hosting or heading to a New Years Eve party tomorrow, here is a winning recipe to feed to your friends. Or even better if you’re staying home and want to treat yourself. 
The smoky flavor of this dip is a real winner. It’s creamy, garlicky and oh so delicious. It’s also easy enough to make and even easier to please! 


Wishing you all a happy and safe New Years Eve and the best for 2020!



Smoky Roasted Eggplant Dip




  • 2 eggplants/aubergines (~500g)
  • 3 garlic cloves
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1-2 tbsp unsweetened vegan yoghurt/creme fraiche (optional)


  • Handful flat leaf parsley
  • 2 tsp sesame seeds
  • 6 cherry tomatoes


  1. Preheat oven to 200C.
  2. Slice eggplants in half length ways, pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 35 minutes.
  3. The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if it needs it.
  4. Leave to cool and then scoop the flesh into a food processor using a spoon, discard the skins.
  5. Add roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil.
  6. Blend until smooth, taste and season with some pepper. Add the yoghurt if using and blend once more.
  7. Serve straight away or place in the fridge, the flavours will meld if left longer.
  8. Top with chopped parsley, cherry tomatoes and sesame seeds!


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