Roasting and charring eggplant infuse the flesh with pleasant smoky aromas and flavors. And when peeled and blended, it creates an extra creamy vegan and keto-friendly dip. Smoked Eggplant Dip is a tasty addition to any party snack board or a beneficial solution to curb midday hunger cravings. That's because it's packed with fiber and heart-healthy fats that keep you full. Serve with our homemade Keto Tortilla Chips or Keto Seed Crackers.
Can you eat eggplant skin?
Yes, eggplant skin can be consumed after being cooked; raw or uncooked eggplant skin is insensitive, making it inedible.
Why do you soak eggplant before cooking?
Eggplant is typically coated in a thin layer of coarse salt to help draw out any bitter flavors from the eggplant and add flavor. This step can be skipped if you don't mind a touch of bitterness in your food.
What is the dip made from eggplant?
This eggplant dip is made from tahini paste, lemon juice, ground cumin, smoked paprika, salt, and olive oil.
how long will eggplant dip last in refrigerator?
Eggplant dip will last in the fridge for up to 3–4 days in a sealed container.
Ingredients
2 medium Eggplants
1/2 cup Tahini Paste
1 Lemon, juiced
1/2 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1/2 teaspoon Sea Salt
2 tablespoons Olive Oil
Smoked Paprika
Italian Parsley, chopped
Instructions
Preheat the oven to 400 °F. Wash, dry and place the eggplants onto a baking sheet.
Place the eggplant in the oven to roast and char for 20 minutes, rotating the eggplant halfway through until the center has softened and the skin is fully burned.
Remove the eggplant from the oven, letting it cool down for 15 minutes or until you can handle it using your hands.
Use your fingers to peel off the layer of charred skin and the eggplant stem, discarding both.
Add the cooked eggplant, tahini paste, lemon juice, ground cumin, smoked paprika, sea salt, and olive oil to a food processor or blender. Pulse the mixture for a few minutes, scraping down the sides until smooth.
Use a spatula to scrape the dip into a bowl, garnishing with smoked paprika and chopped parsley before serving alongside your favorite vegetables, toasted bread, crackers, or tortilla chips.
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