let's make

creamy eggplant dip


– 2 medium eggplants – ⅓ cup vegan mayo – 2-3 garlic cloves, minced – ¼ tsp. salt or to taste – ⅛ tsp. pepper or to taste


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.


Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well.


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, veggies, or used as a sandwich spread.

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