Warm Eggplant Dip Recipe ~ Vegan and Dairy free 

​As the holiday season is fast approaching, I’ve been trying out various new recipes. One of my favourites on rotation right now is this Warm and Smoky Eggplant Dip.  It takes mere minutes to make and is truly satisfying.

It’s always a hit at my dinner parties because it’s so tasty and satisfying and its the perfect appetizer to feed your hungry guests as soon as they walk in the door.  It’s casual, easy and delicious with a few simple steps.

I like to serve this appetizer with fresh pita triangles, a nice baguette or vegetables. It’s a wonderful vegan and dairy free option that all your guests can enjoy.

It can also be served alongside or mixed into Greek yogurt and topped with fresh pomegranate arils and drizzled with pomegranate molasses. Either way, it’s sure to be a hit at your table!

*Please note that some of the ingredients listed such as roasted garlic need to be prepared ahead of time. You can find the recipe for that, here.

It’s a pantry staple at my house and I love the sweet roasted flavour the garlic brings to my dishes. Try it out, you won’t be disappointed.

What are your favourite pantry staples? Any must haves that you can’t live without? I’d love to hear about them.
Until then, enjoy the Warm Eggplant Dip Recipe, I’d love to hear your feedback.  Enjoy!

Warm Eggplant Dip Recipe 

Ingredients:

1 medium sized eggplant, roasted and charred, skin removed 
6 roasted garlic cloves
2 tblsp really good olive oil 
1 tsp dry shallots (or 2 tsp fresh, tiny dice or mince)
1/2 tsp Fleur de sel or kosher salt 
1/2 tsp ground pepper 
1/2 tsp sumac 
1 small bunch of fresh parsley, finely chopped 

Recipe:

If you have a gas stove, you can roast/char your eggplant directly over a high flame (with caution) and rotate occasionally until the eggplant is soft and the outside is charred.

If not, you can roast the eggplant at 450°F for approximately 30 minutes or until done. 

Transfer the eggplant to a sheet pan or large plate and slice in half. Scoop out the flesh with a large spoon carefully as you do not want any of the charred skin in your dip.

With a serrated knife, criss-cross the flesh until pulpy, but not too fine. You want the dip to be slightly chunky.
*alternatively, if you want a smoother dip you can put the eggplant in the food processor

Transfer it to a medium sized bowl and add the garlic, mashing it with the back of your spoon. Add the olive oil, salt, pepper and sumac. Give it a good mix, then add the fresh chopped parsley.

Serve warm.

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