Vegan Eggplant Dip

Learn how to make this delectable vegan eggplant dip at home with this simple recipe! This dip is creamy, flavorful, nutritious, vegan, and gluten-free. It’s a fantastic substitute for hummus that requires only a few ingredients!

5 from 1 vote

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Course: Appetizer, Lunch, Side Dish

Cuisine: American, Italian

Keyword: Vegan Eggplant Dip

Prep Time: 5

Cook Time: 37

Servings: servings

Calories: 63kcal

Ingredients

1 medium eggplant
1 tablespoon olive oil
1 tablespoon fresh parsley chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
Pinch of cayenne pepper

Instructions

Start by preheating your oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper or vegan non-stick spray.
With a knife, stab the eggplant all the way around, but not all the way through.
Roast your eggplant for 40 minutes, flip the eggplant over halfway.
Remove from your oven and let cool off for about 10 minutes.
Remove the skin of the eggplant with a fork or knife until all is removed. Cut the top off. Discard the skin.

Nutrition