Smokey Eggplant Dip

An extremely creamy smoke-forward dip that is balanced out with a hint of sweetness. This is a great dip to be served with crackers and vegetables alike and would be delicious on sandwiches as well.

Smokey Eggplant Dip | Plant-Based vegan, oil-free, dip or sandwich spread, healthy appetizer

Smokey Eggplant Dip | Plant-Based vegan, oil-free, dip or sandwich spread, healthy appetizer

Ingredients

  • 1 medium eggplant

  • 1 clove garlic

  • 1/4 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp sweet paprika

  • 1/3 C tahini

  • 1 medjool date, pitted and chopped

  • 1/4 tsp garlic powder

  • lemon juice of 1/2lemon

  • 1 T water

Method

  1. Preheat oven to 200 degrees C / 400 degrees F.

  2. Cut the eggplant in half and make small cuts/incisions throughout the inner flesh of the eggplant. Sprinkle with water. Bake the eggplant face down on a nonstick pan (or a pan covered in parchment paper) for 45-60 minutes or until the eggplant is tender. Flip the eggplant after 30 minutes.) Remove the eggplant from the oven and let cool.

  3. Once the eggplant is cool, remove the flesh from the skin an place in a highspeed blender. Add all other ingredients and blend until creamy.

  4. Serve with carrots, crackers, bread, or any other snacks you love to dip. Enjoy!

Smokey Eggplant Dip | Plant-Based vegan, oil-free, dip or sandwich spread, healthy appetizer

Smokey Eggplant Dip | Plant-Based vegan, oil-free, dip or sandwich spread, healthy appetizer