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Creamy eggplant dip without tahini served with fresh vegetables

Eggplant Dip Without Tahini: Creamy & Easy

Creamy vegan roasted eggplant dip with olive oil, lemon, garlic and cumin, without tahini.
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Prep Time 10 minutes
Cook Time 50 minutes
Draining Time (10–20 minutes) 20 minutes
Total Time 1 hour 20 minutes
Servings: 2 cups (about)
Ingredients Method Notes

Ingredients
  

  • 2 medium globe eggplants about 2 lb / 900 g total
  • 3 tbsp extra-virgin olive oil divided
  • 1 1/2 tbsp fresh lemon juice
  • 1 small garlic clove
  • 1/4 tsp ground cumin
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Heat oven to 425°F / 220°C.
  2. Halve eggplants lengthwise, brush cut sides with 1 tbsp oil total and place cut-side down on parchment.
  3. Roast 35–50 minutes until completely soft and collapsed.
  4. Cool and scoop flesh into a colander; drain visible free liquid naturally for 10–20 minutes without squeezing.
  5. Process with the remaining 2 tbsp olive oil, lemon, garlic, cumin, salt and pepper. Garnish with the optional parsley if desired.

Notes

Roasting takes 35–50 minutes and draining takes 10–20 minutes. The 80-minute total uses the upper ends of those ranges plus 10 minutes of preparation; allow additional cooling time as needed.