Roasted Eggplant-Almond Dip
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5 from 1 vote

Roasted Eggplant-Almond Dip

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: Vegan
Servings: 4
Calories: 100kcal
Author: Susan Voisin


  • 1 large eggplant
  • 1/4 cup almonds
  • 1/4 teaspoon mustard seed
  • 1/2 onion minced
  • 1 small chile seeded and chopped
  • 1 teaspoon ginger root minced
  • 2 cloves roasted garlic
  • 2 tablespoons plain soy yogurt or oil-free vegan mayo
  • juice of half a lemon
  • cayenne pepper to taste
  • salt to taste


  • Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool.
  • Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed.
  • Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt (or mayo), and two tablespoons of water, and puree.
  • Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan.


Serving: 1serving | Calories: 100kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Sodium: 8mg | Fiber: 4g