This dreamy baba ganoush-like creamy eggplant dip is delicious on pita, bread, crackers, or veggies. It’s silky from the roasted eggplant, sweet and flavorful from the caramelized onions, creamy from the vegan yogurt, and decadent without being too rich. It’s vegan too!
How to Caramelize Onions
Caramelizing onions is the process of slowly cooking them in a little olive oil until they are deeply browned. Slow cooking the onions is key, to draw out the natural sugars in the onions, resulting in onions that are sweet and intensely flavorful. The trick is just to use medium low heat in a wide skillet in a splash of oil or butter for about 20 minutes. Let them get really brown and really soft. In this recipe, they take about as long as the eggplant.
This Creamy Eggplant Dip Is
- Not Too Rich
More Yummy Eggplant Recipes:
- Eggplant & Butter Bean Stew
- Easy Baba Ganoush (Creamy Eggplant Dip)
- Eggplant & Lentil Stew
- Delicious Melty Eggplant
- Eggplant & Zucchini Lasagna w/ Pesto Ricotta
If you try this vegan creamy eggplant dip recipe, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!
- 2 medium eggplants
- 1/4 cup tahini
- 1 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup plain vegan yogurt, greek-style is best, if you can find it
- 1 tsp sumac, optional, if you have it, adds a delicious and bright flavor
- pinch of salt, to taste
- sprinkle of smoked paprika, red pepper flakes, or sumac
- chopped parsley
- toasted pine nuts
- pomegranate seeds, so fancy, and sooooo good!!
- drizzle of extra virgin olive oil
- To roast the eggplant in the oven instead: heat the oven to 425 degrees F. Trim the eggplant and cut them in half, then salt it and allow it to "sweat out" excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly-oiled baking sheet, flesh side down. Roast for about 40 minutes or until very tender and cooked through. Allow the eggplant time to cool a bit, then using a spoon, scoop up the flesh and place it in a bowl. Follow the recipe from step #4.
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
- Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don’t worry if a few bits of the skin remain, that is just added flavor).
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
- For best texture, mix the eggplant as directed using a wooden spoon or a fork rather than a food processor. This dip is meant to be creamy but on the rustic side with some texture. Store leftovers in a tightly-closed container in the fridge for up to 4 days.