Spicy Eggplant Dip

Name: Spicy Eggplant Dip
Yield: 6
Cuisine: European and Mediterranean
Ingredients: 1 medium eggplant; 1 medium-sized onion, sliced; ¼ cup olive oil; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon salt; 1 tablespoon tahini; ½ teaspoon cayenne pepper (or to taste); 1 plum tomato, chopped finely; 1 small roasted red pepper, chopped finely; ¼ cup chopped fresh parsley

CategoryAppetizers and Snacks, Sauces, Spreads, and DipsCuisineEuropean and MediterraneanDiets#gluten-free, #vegan

This spicy dish can be dipped with crudités or spread on crackers or bread. Consider it for your next party buffet!

Ingredients

1 medium eggplant

1 medium-sized onion, sliced

¼ cup olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon salt

1 tablespoon tahini

½ teaspoon cayenne pepper (or to taste)

1 plum tomato, chopped finely

1 small roasted red pepper, chopped finely

¼ cup chopped fresh parsley

Instructions

Preheat oven to 425°F (218°C).

Prick eggplant and bake in a pan for 45 minutes.

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

In a small skillet, sauté onion and garlic in 1 tablespoon of the olive oil for about 5 minutes or until translucent.

Add the eggplant with the remaining ingredients, except the tomato, pepper, and parsley, to a blender jar or food processor bowl. Purée until smooth.

Add the chopped tomato, red pepper, and parsley and mix until well combined.

Serve with crudités, crackers, and small slices of a French baguette.

Serves 6

Share this recipe

Other Recipes

Tofu Spread, Middle Eastern

Whole Meal Salad

Golden Date and Apple Pie

Chapatis

Piña Colada Fruit Salad

Pomegranate, Orange, and Spinach Salad

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

1 medium eggplant

1 medium-sized onion, sliced

¼ cup olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon salt

1 tablespoon tahini

½ teaspoon cayenne pepper (or to taste)

1 plum tomato, chopped finely

1 small roasted red pepper, chopped finely

¼ cup chopped fresh parsley

Directions

Preheat oven to 425°F (218°C).

Prick eggplant and bake in a pan for 45 minutes.

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

In a small skillet, sauté onion and garlic in 1 tablespoon of the olive oil for about 5 minutes or until translucent.

Add the eggplant with the remaining ingredients, except the tomato, pepper, and parsley, to a blender jar or food processor bowl. Purée until smooth.

Add the chopped tomato, red pepper, and parsley and mix until well combined.

Serve with crudités, crackers, and small slices of a French baguette.

Serves 6

Spicy Eggplant Dip

Ingredients Directions

Spicy Eggplant Dip