Roasted Eggplant Dip

Simple and nutritious vegan dip with roasted eggplants, tahini and cashew butter. When stored cold, it keeps for up to two months. Recipe by Carmen Baumann, The Good Mood

05/03/2026

Ingredients

Ingredients for 4 portions

1 kg or 4-5 eggplants

4-6 Garlic cloves

2 Lemons, juiced

30 g Cashew butter

30 g Tahini

2 Esslöffel Toasted sesame oil

1 Esslöffel Palm sugar

1-2 Teelöffel Smoked salt

1/2 Teelöffel Smoked paprika powder

1/2 Teelöffel Pepper

1/4 Teelöffel Coriander powder

1/4 Teelöffel Cumin powder

Preparation

Preheat the oven to 220°C.

Halve the eggplants lengthwise and prick them with a fork.

Brush the eggplants with a little oil.

Bake on the middle rack of the oven until the skin is wrinkled and the flesh is very soft, about 30–40 minutes.

Place the still-warm roasted eggplants together with the above ingredients into a food processor and blend until the mixture is very smooth and creamy.

Place heatproof jars with lids in boiling water for 5 minutes and let drain upside down.

Fill the jars with the roasted eggplant dip and seal tightly.

Place the jars upright in a pot of water. The lid must be covered.

Heat the water and set a timer for 25 minutes once the water starts to boil.

10.

Let the jars cool in the pot. Store the dip or enjoy immediately.

Tip: To make the dip extra creamy, add some plant-based yogurt and garnish with toasted sesame seeds and fresh herbs.