This Creamy Eggplant Dip is thick and smooth with small chunks of roasted eggplant and a hint of garlic. It's a delicious dip that tastes great with bread, and veggies or can be used used as a sandwich spread.
You are going to love this scrumptious Creamy Eggplant Dip. It's really easy to make and has so much rich flavor. Roasting the eggplant softens it while also taking away any bitterness, leaving an earthy flavor and creamy texture that is perfect for dips. The garlic adds pungent flavor and the richness of the vegan mayo really brings this wonderfully textured vegan dip together.
This is a simple recipe that is so easy to make. You spend most of the prep time roasting the eggplant, and from there it's a matter of chopping and mixing. There are lots of variations to this dish as well, and you can serve it immediately after preparing it, or make it ahead of time and keep it in the fridge. It's a versatile dip that works with lots of other dishes, so it's perfect as a go-to recipe for get-togethers. Let's look at what you'll be using to make this Creamy Eggplant Dip.
Video Tutorial
What you'll need
- Eggplants. You'll need about 2 medium sized eggplants.
- Garlic. Use more or less, depending on personal preferences.
- Vegan Mayo. Use store-bought, or learn how to make the most amazing vegan mayo here: Fail-Proof Vegan Mayo.
- Salt & Pepper. To taste.
How to make Creamy Eggplant Dip
1. Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.
2. Remove the skins from the eggplant and discard.
3. Place the eggplant flesh onto a clean cutting board and cut it into very fine cubes with a sharp knife. Then fold the cubes, and keep cutting over and over again until it resembles minced eggplant. (Alternatively, you can process the eggplant in a food processor.)
4. Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well. You can serve immediately, or refrigerate until you're ready to serve.
Tips for the best Creamy Eggplant Dip
- Choose good quality eggplant. Look for ones that are firm, but not hard. They should have unblemished skin with no bruises or soft spots. Inside, they are a whiteish color.
- Use homemade mayo. Making your own is so easy and it gives this ingredient rich tanginess that is better than any store-bought mayo. This recipe is super simple and delicious.
- Don't skimp on the cook time. Don't rush the cooking process because it not only softens the flesh of the eggplant, it also makes it easier to remove the skin once the vegetable has softened and wrinkled.
- Top with some olive oil. Adding a swirl of extra virgin olive oil to the top of your dip will give it a delicious fruity and herbaceous taste to enhance the garlic eggplant flavors in the dish.
Add-ins and Substitutes
- Process the eggplant flesh. To keep some texture in the eggplant dip, process the eggplant in a food processor. It will allow larger chunks to remain rather than create a uniform consistency throughout.
- Add tahini. Try this Creamy Eggplant Dip with tahini, which will add a delicious nutty flavor from the sesame seeds, as well as an even creamier texture.
- Substitute vegan yogurt for the mayo. You can also make this dip with plant-based yogurt or sour cream in place of the vegan mayo. This will give it a tangier flavor while still adding a smooth texture.
- Use roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.
How to Store
You can store this Creamy Eggplant Dip in the refrigerator in an airtight container. It will stay fresh for up to 5 days. Serve straight from the fridge or let it come to room temperature before eating.
What to Serve with it
- Chips or Breads. Serve this with tortilla chips or pita chips for a crunchy, creamy snack. Or try it with warm naan, pita bread, or toasted sourdough as a spread.
- Beans. Enjoy this dish with some Simple Mashed Beans or add it to Black Bean Tacos. Some chickpeas or hummus, like in these Easy Hummus Wraps, would also make a tasty pairing.
- Vegetables. Raw or roasted vegetables are delicious with this Creamy Eggplant Dip. Try it with Simple Sautéed Vegetables, Roasted Broccoli, or Easy Roasted Sweet Potatoes.
- Sandwiches. Add this as a scrumptious spread to your favorite sandwiches. It's great on this Vegan Black Bean Burger or added to Vegan Gyros.
I hope you love this Creamy Eggplant Dip as much as we do. It's the perfect dish for snacking and serving as an appetizer.
More tasty vegan recipes:
Ingredients
- 2 medium eggplants
- ⅓ cup vegan mayo
- 2-3 garlic cloves, minced
- ¼ tsp. salt or to taste
- ⅛ tsp. pepper or to taste
Instructions
- Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.
- Remove the skins from the eggplant and discard.
- Place the eggplant flesh onto a clean cutting board and cut it into very fine cubes with a sharp knife. Then fold the cubes, and keep cutting over and over again until it resembles minced eggplant. (Alternatively, you can process the eggplant in a food processor.)
- Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well. You can serve immediately, or refrigerate until you're ready to serve.
Notes
Add-ins and Substitutes
- Process the eggplant flesh. To keep some texture in the eggplant dip, process the eggplant in a food processor. It will allow larger chunks to remain rather than create a uniform consistency throughout.
- Add tahini. Try this Creamy Eggplant Dip with tahini, which will add a delicious nutty flavor from the sesame seeds, as well as an even creamier texture.
- Substitute vegan yogurt for the mayo. You can also make this dip with plant-based yogurt or sour cream in place of the vegan mayo. This will give it a tangier flavor while still adding a smooth texture.
- Use roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.
Great recipe! I always used tahini, but tried it this way. Mayo adds a nice creaminess. 🙂
Thank you! I am glad you liked it, JoAnn!