Aubergine dip

Eggplant Dip

Plato Side Dish
Cocina Healthy


  • 1 medium-large eggplant
  • 1 handful walnut halves toasted
  • 40 gr tahini
  • 60 gr ricotta cheese or vegan yogurt
  • 1-2 tablespoons fresh lemon juice
  • ¾ teaspoon ground cumin
  • 1 clove garlic opcional
  • few leaves fresh mint
  • sea salt & ground black pepper to taste

To serve

  • chopped walnuts
  • vegetables
  • finely chopped mint
  • olives
  • Extra virgin olive oil

Elaboración paso a paso

  1. Preheat the oven to 200ºC and line a baking sheet with parchment.

    Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake eggplant until quite soft, about 40 minutes. Remove eggplant and let cool slightly.

    In a food processor, pulse the walnuts until they are finely ground. Add the tahini, ricotta or vegan yogurt, lemon juice, cumin, garlic, mint, salt, and pepper. Scoop the soft flesh out of the eggplant and transfer it to the food processor as well. Pulse until smooth dip, scraping the sides down if necessary. Adjust the seasoning if necessary.

    Serve the eggplant dip at room temperature with extra chopped walnuts, chopped fresh mint, a drizzle of olive oil, cut vegetables, seed crackers and olives.