Dairy-free Eggplant Risotto — Spooning With Sara

Dairy-Free Eggplant Dip Recipe (Easy, Rich & Creamy)

Eggplant dip is a popular dish in Asian cuisine that is not only delicious but also incredibly easy to prepare. This dairy-free version of eggplant dip is rich, creamy, and bursting with flavors. It is the perfect appetizer to serve at parties or gatherings.

Ingredients:

• 1 large eggplant
• 3 cloves of garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Using a fork, poke several holes into the eggplant to allow steam to escape while baking.
3. Place the eggplant on a baking sheet and bake for 40-45 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool. Once cooled, remove the skin and discard it.
5. In a food processor, combine the roasted eggplant, minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Process until smooth and creamy.
6. Transfer the dip to a serving bowl and garnish with fresh parsley.
7. Serve with pita bread, crackers, or sliced vegetables.

How to prepare:

Preparing this dairy-free eggplant dip is extremely simple. Start by baking the eggplant until it is soft and the skin is charred. Once cooled, remove the skin and discard it. In a food processor, combine the roasted eggplant with minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy. Transfer the dip to a serving bowl and garnish with fresh parsley. Serve with your choice of accompaniments like pita bread, crackers, or sliced vegetables.

Preparation time:

This dairy-free eggplant dip can be prepared in approximately 1 hour, including baking and blending time.

Servings:

This recipe yields about 2 cups of dairy-free eggplant dip, which is enough to serve 6-8 people as an appetizer.

Nutrition Facts:

While the nutritional information may vary slightly depending on the specific ingredients and serving size, here is an approximate breakdown of the nutrition facts for this dairy-free eggplant dip:

• Calories: 120
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 7g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 2g

Tips:

Here are a few tips to make the perfect dairy-free eggplant dip:

• Choose a large eggplant with a shiny and smooth skin for the best results.
• Make sure to poke holes in the eggplant before baking to prevent it from exploding in the oven.
• Roasting the eggplant until the skin is charred will give the dip a smoky flavor.
• Feel free to adjust the seasonings according to your taste preferences. Add more garlic for an extra kick or increase the cumin for a more pronounced flavor.
• If you don’t have tahini, you can substitute it with almond butter or peanut butter.
• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs:

Q: Is this dip suitable for vegans?

A: Yes, this dairy-free eggplant dip is vegan-friendly as it does not contain any animal products.

Q: Can I make this dip ahead of time?

A: Absolutely! You can prepare the dip a day in advance and store it in the refrigerator until ready to serve.

Q: Can I freeze the leftover dip?

A: Unfortunately, the texture of the dip may change after freezing. It is best enjoyed fresh.

Pin by Audrey Bosley on Foods | Vegan eggplant recipes, Cooking recipes

Explore the world of vegan eggplant recipes with this delightful dish. The flavors and textures of eggplant combined with other plant-based ingredients create a truly satisfying and nutritious meal. Whether you are a vegan enthusiast or simply looking to add more variety to your diet, this recipe is a must-try!

Ingredients:

• 2 large eggplants
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. Brush the cut side of the eggplants with olive oil and place them on a baking sheet, cut side down.
4. Bake for 25-30 minutes, or until the eggplants are soft and golden brown.
5. While the eggplants are baking, heat the remaining olive oil in a large skillet over medium heat.
6. Add the diced onion and minced garlic to the skillet and sauté until translucent.
7. Stir in the diced tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for 5 minutes.
8. Remove the eggplants from the oven and let them cool slightly. Once cooled, scoop out the flesh and chop it into small pieces.
9. Add the chopped eggplant to the skillet and stir to combine with the tomato mixture. Cook for an additional 5 minutes.
10. Serve hot and enjoy!

How to prepare:

To prepare this vegan eggplant recipe, start by preheating the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Brush the cut side of the eggplants with olive oil and place them on a baking sheet, cut side down. Bake for 25-30 minutes, or until the eggplants are soft and golden brown.

In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and minced garlic to the skillet and sauté until translucent. Stir in the diced tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for 5 minutes.

Remove the eggplants from the oven and let them cool slightly. Once cooled, scoop out the flesh and chop it into small pieces. Add the chopped eggplant to the skillet and stir to combine with the tomato mixture. Cook for an additional 5 minutes. Serve hot and enjoy!

Preparation time:

The total preparation time for this vegan eggplant recipe is approximately 1 hour, including baking and cooking time.

Servings:

This recipe serves 4-6 people, depending on portion sizes and whether it is served as a main dish or a side.

Nutrition Facts:

While the exact nutritional values may vary based on the specific ingredients used and serving size, here is a general breakdown of the nutrition facts for this vegan eggplant recipe:

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrate: 18g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 3g

Tips:

Here are a few tips to ensure the success of this vegan eggplant recipe:

• Choose eggplants that are firm and have shiny, unblemished skin.
• Scoring the flesh of the eggplants before baking helps them cook more evenly and absorb the flavors.
• For a spicier kick, add additional red pepper flakes to the tomato mixture.
• You can customize this recipe by adding your favorite vegetables, such as bell peppers or zucchini, during the cooking process.
• Serve this vegan eggplant dish as a main course with rice or quinoa, or as a side dish alongside grilled tofu or tempeh.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.

Gluten-Free Dairy-Free Baked Eggplant. Yum! I Could Make This Vegan

This gluten-free and dairy-free baked eggplant recipe is not only delicious but also customizable to suit your dietary needs. You can easily make it vegan by substituting the honey with maple syrup or agave nectar. Packed with flavor and nutrients, this dish is perfect for those following a gluten-free or dairy-free lifestyle.

Ingredients:

• 1 large eggplant, cut into 1-inch thick slices
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey (substitute with maple syrup or agave nectar for vegan version)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and black pepper.
4. Brush the olive oil mixture onto both sides of the eggplant slices.
5. Bake for 20-25 minutes, flipping the slices halfway through, until the eggplant is tender and golden brown.
6. Remove the eggplant from the oven and drizzle with honey (or maple syrup/agave nectar for vegan version).
7. Garnish with fresh parsley and serve hot.

How to prepare:

To prepare this gluten-free and dairy-free baked eggplant recipe, start by preheating your oven to 400°F (200°C). Cut the eggplant into 1-inch thick slices and place them on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and black pepper. Brush the olive oil mixture onto both sides of the eggplant slices. Bake for 20-25 minutes, flipping the slices halfway through, until the eggplant is tender and golden brown. Remove from the oven and drizzle with honey (or maple syrup/agave nectar for vegan version). Garnish with fresh parsley and serve hot.

Preparation time:

The total preparation time for this gluten-free and dairy-free baked eggplant recipe is approximately 35 minutes, including baking time.

Servings:

This recipe serves 2-3 people as a main dish or 4-6 people as a side dish.

Nutrition Facts:

While the exact nutritional values may vary depending on the specific ingredients used and serving size, here is a general breakdown of the nutrition facts for this gluten-free and dairy-free baked eggplant:

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrate: 20g
• Dietary Fiber: 6g
• Sugars: 14g
• Protein: 2g

Tips:

Here are a few tips to help you achieve the best results with this gluten-free and dairy-free baked eggplant recipe:

• Choose eggplants that are firm and have a glossy skin.
• If you are using larger eggplants, cut them into thicker slices to ensure even cooking.
• Feel free to adjust the seasonings according to your taste preferences. Add more garlic powder or paprika for a stronger flavor.
• If you prefer a sweeter taste, you can increase the amount of honey (or maple syrup/agave nectar for vegan version).
• Try serving this baked eggplant as a side dish with grilled chicken or fish, or as a filling for gluten-free sandwiches or wraps.
• Leftovers can be stored in an airt