Creamy  Eggplant Dip


15 minutes


1 hour

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.


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

Step 1

Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.

Step 2

Remove the skins from the eggplant and discard.

Step 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.

Step 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.


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