Discover how to make this stunningly simple aubergine dip!
This super easy and incredibly moreish vegan dip recipe is packed with roasted aubergine and there are lots of swapsie ingredients you can use instead.
You can have a good rootle pootle through your freezer/fridge/cupboards for alternatives.
Like most of our recipes from our Honeybuns All Day Cook Book, this is a one bowl wonder and requires minimal fuss or any special kit.
This dip recipe is gluten free, dairy free and vegan and tastes soooo good.
Watch our video of Em making the dip in her kitchen
For pointers on what the finished dip looks like then please do check out the video below of Em making the dip in her kitchen.
In Em’s Baking videos we aim to demystify gluten free cooking and baking and to demonstrate ways of creating vegan versions too.
Please get in touch if you want us to feature specific gluten free recipe ideas. We also have lots more sweet and savoury recipe ideas in our blogs, like this one for a gluten free Moussaka.
In the following recipe and in the video we used a beautiful vegan mayo by The Bay Tree. They sell the most delicious relishes, pickles and preserves online and they also supply lots of quality deli’s, farmshops and the like. What I like about this mayonnaise is:
– it’s full of recognisable ingredients (unlike some other brands)
– it tastes great
– it’s gluten free and vegan
How many humans will this recipe feed?
This recipe will feed 2 humans as a starter or double up for 4, and so forth-.
What Ingredients will you need?
I’ve bracketed (swapsies and suggestions) ingredients to help make this recipe as adaptable as possible.
Oil for brushing (rapeseed, refined coconut, corn, olive oils are all fine)
1 aubergine (or courgette, carrot, asparagus, beetroot, peas-)
1 garlic clove, crushed then finely chopped
¼ tsp sweet smoked paprika (all supermarkets do it. It does need to be sweet & smoked. It makes a difference IMHO). We love La Chinata from Sous Chef
¼ tsp salt
¼ tsp cracked black pepper (or ground black/white)
Juice of half a lemon (or lime)
2 tbs vegan mayo (we used The Bay Tree Vegan Classic Mayo but other brands available include Hellmans)
2 tsp tahini. It’s not a deal breaker if you leave this out.
12 approx. fresh leaves of Oregano or mint or basil or thyme, or a combination of any of these. We love Oregano and mint (dried or frozen will work if you don’t have fresh).
What Kit will you need?
Garlic crusher or metal spoon
Mini food processor, or mixing bowl and a fork, or mixing bowl and hand held electric mixer/blender
Here’s how to make it!
Preheat your oven to 190°C/ Gas 5.
Prick the aubergine all over with a fork and place in a roasting tin.
Roast in the oven for 35-40 mins until the aubergine has really collapsed in on itself and gone wrinkly. Take care to not burn yourself but the best test is to squidge the aubergine on either side with your fingers. It needs to feel properly collapsed and squidgy inside. Set aside to cool.
Slice the aubergine lengthways and scoop the innards out with a spoon. Don’t worry about the seeds, they can all be blitzed into the dip.
Place the aubergine pulp in a mixing bowl along with all the other ingredients and mash together until a thick paste is formed. Using this method you will retain some texture / chunks. If you prefer a smoother dip then you can blitz in a food processor.
What can I serve the aubergine dip with?
The dip is ideal served up with gluten free crackers or tortilla, and it’s delicious spread on our seeded loaf but be aware the seeded loaf is not vegan as it has eggs in it. For a fab and easy gluten free and vegan cracker recipe please see our Coriander Dippers video.
How long is my vegan dip good for?
The finished vegan aubergine dip can be kept in the fridge for 5 days and
We’d love to hear from you so please do let us know what you think of the recipes and share any pics too.