Smoky aubergine dip – a great vegetarian recipe everyone will love

smokey aubergine dip, smokey eggplant dip

 

Smoky aubergine (eggplant) dip is a great starter, or add it to a summer meze of dishes.

This recipe for smoky aubergine dip is a fantastic starter dish or use it as part of a meze of dishes for a summer meal when spending quality time with friends and family.

This is another recipe from one of my favourite recipe books, Veggistan by Sally Butcher.

Just add some warm sunshine and friends and enjoy this lovely dip.

Hmm – I can already picture the day and feel the sun on my back. A light breeze blowing and the sound of children playing. The wasp that falls into my wine glass.  Ah – happy days.

Vegetarian cooking and great flavour

There’s a train of thought that says, ‘vegetarian food is OK, but it doesn’t taste as good as non-vegetarian food’.

I guess you could think that if you haven’t tried to cook vegetarian food using a range of great spices and ingredients that pack a real flavour punch.

I disagree that vegetarian eating sacrifices flavour—just the opposite in fact.

Which is why this simple smoky aubergine dip is a favourite

This recipe, taken from the book Veggistan, results in a great vegetarian dip. 

And of course, it has health benefits.

The healthy bit

Paprika. Paprika is an antioxidant, so it helps defend your cells from damage caused by free radicals. Paprika is a source of vitamin A that supports cell growth and your immune system.

Aubergine (eggplant). Aubergine provides magnesium used by your body to turn food into energy—manganese for healthy bones, and potassium to support blood pressure. Aubergine is a good source of vitamins B1 and B6 that allows the body to use stored energy from protein and carbohydrates.

Garlic. Garlic provides calcium, iron, manganese, phosphorus for strong teeth and bones, potassium and selenium.

 

smokey aubergine dip, smokey eggplant dip, vegetarian aubergine dip
Yield: Serves 4

Smoky Aubergine Dip

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This vegetarian smoky-aubergine dip is a great starter to a meal. Or you could add this to a meze of dishes for a summer meal with friends and family.

This great recipe is from a favourite book of mine, Veggistan by Sally Butcher. Veggistan is a book you should definitely check out if you're moving to a plant-based diet and you love food with a spicy kick.

Ingredients

  • 2 large aubergines (eggplant) washed and beheaded
  • 4 garlic cloves in their skin
  • 3 tbs Tahina/Tahini 
  • 1 tbs extra-virgin olive oil + a little extra to swirl on your finished dip
  • Juice of 1 lemon
  • Salt and ground white pepper
  • ½ tsp smoked paprika

Instructions

  1. Thread the whole garlic cloves onto a skewer and set aside.
  2. Prick the skin of the aubergine (eggplant) several times and cook them whole under the grill, turning regularly until they are tender.
  3. Place the threaded garlic cloves under the grill and let them cook until soft.
  4. When the aubergine and garlic cloves are cooked leave them to cool
  5. Remove the skin from the aubergine and roughly chop the flesh in a bowl.
  6. Place the chopped aubergine flesh in a colander to allow the surplus water to drain away. That should take around 15 minutes.
  7. While the aubergine flesh is draining, peel and chop the grilled garlic.
  8. Tip the drained aubergine into a bowl, add the tahini, olive oil and garlic and pound them together with a potato masher.
  9. Once you have a relatively smooth texture (the aim is a mixture with a little bit of 'bite'), mix in the lemon juice and season to taste.
  10. Spoon into a shallow bowl and then use a fork to make some grooves in the dip before you drizzle a little extra-virgin olive oil over the top.
  11. Sprinkle the smoked paprika over the top and serve with hot pitta bread and some fresh crudités.

Notes

Serve this lovely dip as part of a summer meze. Add some sunshine, friends and a glass of your favourite wine and enjoy.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 61Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 232mgCarbohydrates 3gFiber 0gSugar 1gProtein 0g

Nutrition information is for guidance only and has not been calculated or checked by agiftedamateur

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Thinking of moving to a vegetarian diet?

If eating more plant-based food is on your to-do list. Or you’ve already started the move to a vegetarian diet you should check out the Nutrition posts on the vegetarian diet.

Start the change today with help from agiftedamateur.

How to become a vegetarian from someone who is.