Stuffed Eggplant Dip Recipe

Recipe By Slurrp

Stuffed Eggplant Dip is a delicious and creamy appetizer made with roasted eggplant, garlic, tahini, lemon juice, and spices. The eggplant is roasted until tender and then blended with the other ingredients to create a smooth and flavorful dip. This dip is perfect for parties or as a snack, and can be served with pita bread, crackers, or fresh vegetables.

3.5
15 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Stuffed Eggplant Dip
plan
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ingredients serve

Ingredients for Stuffed Eggplant Dip Recipe

  • 0.33 Large Eggplant
  • 0.67 cloves Cloves Of Garlic, Minced
  • 0.67 tablespoon Tahini
  • 0.67 tablespoon Lemon Juice
  • 0.17 teaspoon Cumin
  • As required Salt And Pepper To Taste
  • as needed Chopped Parsley For Garnish
  • as needed Olive Oil For Drizzling

Directions: Stuffed Eggplant Dip Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the eggplant in half lengthwise and score the flesh with a knife.
  • STEP 3.Drizzle the eggplant with olive oil and sprinkle with salt and pepper.
  • STEP 4.Place the eggplant halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is soft and golden brown.
  • STEP 5.Remove the eggplant from the oven and let it cool slightly.
  • STEP 6.Scoop out the flesh of the eggplant and transfer it to a food processor.
  • STEP 7.Add garlic, tahini, lemon juice, cumin, and salt to the food processor.
  • STEP 8.Blend until smooth and creamy.
  • STEP 9.Transfer the dip to a serving bowl and garnish with chopped parsley and a drizzle of olive oil.
  • STEP 10.Serve the stuffed eggplant dip with pita bread, crackers, or fresh vegetables.

Cooking Tips

  • Make sure to score the flesh of the eggplant before roasting to allow for even cooking.
  • You can add additional spices like paprika or cayenne pepper for extra flavor.
  • If you don't have tahini, you can substitute it with almond butter or peanut butter.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve the stuffed eggplant dip with pita bread, crackers, or fresh vegetables.
Nutrition
value
256
calories per serving
22 g Fat4 g Protein9 g Carbs8 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    4g
  • Carbs
    9g
  • Fiber
    8g

MacroNutrients

  • Carbs
    9g
  • Protein
    4g
  • Fiber
    8g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    4mg
  • Vitamin A
    2657mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    75mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp