Holiday Eggplant Dip (vegan-friendly) – Gudstory

This delicious Mediterranean dip made with creamy roasted eggplant, lemon juice, tahini, garlic, cumin and herbs is the perfect breakfast or appetizer for entertaining.

To make it even more rich and creamy, we add rich amounts of Omega-3 Udo Oil from Flora And top with fresh herbs, olives, and pine nuts for a flavorful dip you’ll make again and again.

Ingredients you will need (for the dip)

Eggplant: For convenience, larger varieties of eggplant are best. Large, dark purple eggplants, called globe eggplants (or American eggplants), found in most grocery stores, are perfect for this recipe. But you can use any type of brinjal of your choice.

Whichever variety you choose, look for eggplants that are firm to the touch and feel heavy for their size. They should also be free from scratches and soft spots.

Healthy Tips: are brinjal Rich in fiber and antioxidantsAnd are also a good source of Vitamin C, K, Vitamin B6, Thiamine, Niacin, Magnesium, Manganese, Phosphorus, Copper, Fiber, Folic Acid, Potassium.

Garlic: A large clove will give you just the right amount of garlic flavor. But if you are a real garlic lover, add another one.

Tahini: Tahini is a creamy sesame paste seasoning used throughout the Middle East that adds a beautifully delicious creaminess to this dip. If you are allergic to sesame seeds, remove this ingredient.

Lemon: The fresh and tart lemon juice adds some bright citrus flavor. You can enhance the taste even more by adding zest to it. All you will need is a small lemon. If you’re adding zest, it’s best to use organic lemons.

Salt + Spices: Cumin + paprika adds some nice flavor to this dip. Adding salt as per taste will balance all the tastes.

Udo Oil 3·6·9 Mixture: The addition of this certified organic nutty and buttery flavored oil, which is made from a blend of oils including organic hemp, sesame and sunflower seed oils, gives this dip a rich and creamy texture.

This genius blend also boosts plant-based omega-3 essential fatty acids and provides 6 grams of omega-3 fatty acids per serving.

Fish like salmon are some of the richest sources of omega-3 fatty acids. But Udo Oil is a great plant-based and vegan-friendly boost. Even if you eat fish, this is a wonderful healthy oil blend to include in your diet.

Sustainably sourced, add udo oil to smoothies, soups, salad dressings and more.

Purchase Blend Udo Oil 3·6·9 here,

Try These Alternative Garnishes

This dip is delicious in itself, but if you are serving it to guests, adding a layer of garnish to it can enhance its taste even more.

The garnish also adds some lovely contrasting texture!

Here are some of our favorites:

• Sun dried tomatoes
• chopped kalamata olives (seedless)
• Crumbled Vegan Feta Cheese
• Herbs like basil, parsley or cilantro.
• pine nuts or toasted sesame seeds
• a drizzle of odoo oil

how to cook eggplant

Prepare the oven: Move your oven rack to the center of the oven and preheat the oven to 400 degrees.

Prepare the eggplant: Wash the brinjal (or brinjal) and pat dry with olive oil. Then place it on a foil-lined baking pan (parchment paper works well too). Poke a few holes in each eggplant with a fork to allow steam to escape while cooking.

Bake the Eggplant: An average sized eggplant will take about 35 to 50 minutes to cook. It should be fork tender. Larger eggplants may take longer to cook.

Once cool enough to handle (about 5-10 minutes), cut the eggplant in half and use a spoon to scoop out the flesh into a bowl.

Now you’re ready to take the plunge!

How to make this eggplant dip

Before using either method, have your garnishes ready to add over the dip before serving.

Bowl Method: Put the brinjal in a bowl and mash it with a fork. Once mashed, add other ingredients including garlic, tahini, lemon juice, udo oil, herbs, salt and spices.

Food Processor/Blender Method: Place the eggplant and all other dip ingredients (except garnish) in a blender. If you want a silky textured dip, mix until all the ingredients reach a smooth consistency and are completely mixed.

How to Garnish + Serve

Spread the brinjal dip into a shallow bowl suitable for dipping and make small holes with the back of a spoon.

Then add diced tomatoes, chopped olives, and fresh herbs like basil and parsley.

You can serve this brinjal dip with chopped vegetables. Cucumbers, broccoli, carrots, sticks, celery, and bell peppers are all great choices.

Crackers, toasted citrus slices and sesame breadsticks are also perfect for this dip.

And you can never go wrong with pita chips! To make your own, rub pita bread with a little olive oil, season with salt, cut into triangles and bake at 325 degrees for 10 minutes or until firm and crisp.

Tips + Substitutions

• Get Grilling: Grilling the eggplant instead of frying it can add another layer of flavor to this dip. Prepare them according to recipe directions and grill them over high heat until completely tender and fork-tender.
• Add a Smoky Flavor: To add smoky flavor without grilling, substitute smoked paprika for paprika. Adding smoked sea salt in place of plain salt is another way to add smoked flavor.
• Put a twist on garlic: Add roasted garlic instead of raw.
• Add more herbs: Try any fresh herbs like parsley, basil, or cilantro
• Spice it up!: Add some hot sauce or a pinch of red pepper. Whatever seasoning you want to add, start slowly and add more to taste until you reach your preferred heat level.

storage device: You can make this dip a day or two before serving, but be sure to keep it in the refrigerator. Let it come to room temperature before serving and within 3 days.

Get the recipe!

Vegetarian Eggplant Dip

This delicious Mediterranean dip made with creamy roasted eggplant, lemon juice, tahini, garlic, cumin and herbs is the perfect breakfast or appetizer for entertaining. To make it even more rich and creamy, we drizzle Omega-3 rich Udo oil from Flora and top it with fresh herbs, olives and pine nuts for a flavor-packed dip you’ll make again and again .

Duration Appetizer, Brunch, Healthy, Side Dish, Snack

Meal American, Healthy, Mediterranean

Material

• Material to dip
• 2 large eggplant about 1 pound each
• 2 large cloves of garlic minced meat
• 1/4 cup of tahini
• 1/4 cup fly oil + more for drizzle
• 1/2 small spoon ground cumin
• 1/2 small spoon red capsicum Use smoked paprika for smoky flavor!
• ¼ small spoon red chilli
• one and a half small spoon Salt
• ¼ cup Lemon juice
• ¼ cup packed chopped fresh parsley + more for garnish
• decorative food (optional)
• chopped sun dried tomatoes
• chopped kalamata olives Stand
• Basil + Parsley
• pine nuts or toasted sesame seeds
• red chilli
• fly oil

guidance

• Preparation: Preheat oven to 425.

• Roasting the eggplant: Pierce the eggplant with a fork and place on a baking sheet.

• If the eggplants are large, you can cut them in half lengthwise and bake them upside down on a baking sheet lined with parchment or a silicone mat.

• Bake until fork tender – about 30-35 minutes.

• Once done, let the eggplant cool for 5-7 minutes before handling. Then with the help of a fork, scrape out the pulp of the brinjal and take it out in a bowl, remove the skin.

• Making the Dip: In a blender or food processor, combine the eggplant, tahini, udo oil, lemon juice, garlic, cayenne pepper, paprika, cumin, and salt until smooth and creamy.

• For more texture, instead simply place all the ingredients in a bowl and mash with a fork until you get a texture you’re happy with.

notes

To serve: Top with desired garnishes and an extra drizzle of udo oil before serving. Serve with chopped vegetables, cracked and pita chips.
enjoy!

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