Eggplant Dip with Toasted Walnuts, Lemon, Tahini & Yogurt

Luscious eggplant dip is abundant and flavourful with toasted walnuts, tahini, lemon, and coconut milk yogurt. Naturally vegan and scrumptious! The motivation point for this dip and the eggplant preparation is baba ganoush.

An up close shot of a smooth eggplant dip with chopped walnuts and olive oil on top.

Image shows a kitchen scene with vegetables, herbs, and pita on the counter.

An up close, overhead shot of homemade pita chips.

An overhead shot of eggplant dip ingredients: non-dairy yogurt, parsley, lemon, walnuts,  cumin, tahini and garlic.


Perhaps you resemble me and you have a devoted eggplant and tomato zone took in your kitchen area today. It’s summer season’s last stand, so I do not mind consuming these things every day, however variation is very important. Our eggplant crops are abundant this year, and due to the fact that of that you all get
yet another dish for this fantastic nightshade. I understand that eggplant isn’t everybody’s cup of tea however! Basically everybody enjoys a dip!

The dish motivation here began throughout my Winter season journey to Portland (heading there once again in October and I can’t wait). My good friend and I had this fantastic, a little appetizing and nutty eggplant dip with steaming hot, fresh-from-the-oven pita. We attempted to get boomerang videos of the steam getting away the newly ripped pita a couple times. This didn’t exercise for us (lol), however our satisfaction of the dip was still effective. It had a tanginess, noticeable warm cumin and walnuts, and some other crucial gamers like garlic and lemon.

It appeared like the natural beginning point of the meal was a conventional baba ganoush (of which there are lots of variations), with all of those normal flavour notes undamaged, plus some fascinating bonus. I liked this deep dive on baba ganoush from Cooks Without Borders. It’s possible that a precursor to the well-known dip made use of ground walnuts rather of tahini. Appropriate to today’s post!

Simply from a rough flavour memory, this luscious eggplant dip was actually simple to spruce up in my own kitchen area. We served the very first trial run to pals with a casual Labour Day weekend spread of grilled pizza, kale salad, and a suspiciously hot batch of blistered shishito peppers. Showing my point that everybody enjoys a dip, we snacked on this one well into the night. It has a rich texture that feels nearly whipped in a manner. Fatty, velvety, warm, appetizing, and brilliant all at the exact same time.

So yeah! Make a good plate with a swoop of olive oil on top of the plated dip, tuck a smear of it into a sandwich, utilize it as the base of a grain bowl, or simply dip veggies and crackers into it throughout the week. Among my preferred pointers for individuals that are brand-new to the plant-based way of living is to constantly have some sort of scrumptious dip or spread out around. You can integrate that with an entire lot of things to make a meal in a pinch. Even if you’re kinda “meh” on veggies, dip can form an essential supporting function to your upped intake. My Roasted Carrot & Harissa Chickpea Dip and Velvety Roasted Garlic and Butternut Sesame Dip are likewise outstanding options

That’s it for today! I’m heading to Montreal with Mark and our pals this weekend. It’s expected to be unseasonably hot there and in your home, so I’m eagerly anticipating much more eggplant on my counter when we return:-RRB-

Image shows roasted eggplant halves being scooped out by a spoon.

Up close shot of eggplant dip ingredients in a food processor bowl.

Image shows a board with a bowl of smooth eggplant dip, chopped vegetables, pita chips and olives.

A 3/4 angle shot of a creamy eggplant dip in a white bowl, topped with chopped walnuts, parsley, and olive oil.

Image shows a board with a bowl of smooth eggplant dip, chopped vegetables, pita chips and olives.

Luscious Eggplant Dip with Walnuts, Lemon, Tahini & Yogurt

This eggplant dip is abundant and flavourful with toasted walnuts, tahini, lemon, and coconut milk yogurt. Naturally vegan and scrumptious! The motivation point for this dip and the eggplant preparation is baba ganoush.

PREPARATION TIME 10 minutes COOK TIME 45 minutes OVERALL TIME 55 minutes

Course Appetiser, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1.5 Cups

Author: Laura Wright

Devices

  • Food Mill

Components

Dip Components

  • 1 medium-large eggplant
  • 1/4 cup walnut halves, toasted
  • 1/4 cup tahini
  • 1/3 cup thick non-dairy yogurt of option (I utilized Anita’s coconut yogurt)
  • 1-2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1 clove garlic, peeled and sliced
  • 1/2 teaspoon ground Aleppo pepper
  • sea salt & ground black pepper, to taste

To Garnish

  • carefully grated lemon enthusiasm
  • additional Aleppo pepper
  • additional sliced walnuts
  • sliced parsley
  • olive oil

Directions

  • Preheat the oven to 400 ° F and line a baking sheet with parchment.
  • Cut the eggplant in half lengthwise and location both halves deal with down on the baking sheet. Bake eggplant till rather soft and wrinkly on the outside, about 45 minutes. Get rid of eggplant and let cool a little.
  • In a food mill, pulse the walnuts till they are carefully ground. To the food mill, include the tahini, yogurt, lemon juice, cumin, garlic, chili, salt, and pepper. Scoop the soft expand of the cooled eggplant and move it to the food mill also.
  • Run the food mill motor till you have a smooth and luscious dip, scraping the sides down if essential. Change the dip for flavoring if essential.
  • Serve the dip at space temperature level with cut veggies, pita chips, crackers, olives and so on!

Notes

  • I utilize Anita’s coconut milk-based yogurt (plain, unsweetened). It’s my plant-based yogurt of option, however do not hesitate to utilize whichever brand name you like.
  • For my omnivores that might be making this with dairy-based yogurt: begin with just 1 tablespoon of lemon juice and see how you like it. Dairy yogurt tends to be tangier, and you can constantly include more lemon later on.
  • This dip is naturally oil-free if you leave out the little swoop of olive oil as a garnish.
  • This dip is best at space temperature level. It keeps in the refrigerator in a sealed container for as much as 5 days.
  • To make this nut-free, I would change the walnuts with the exact same quantity of toasted sunflower or pumpkin seeds.

Program Conceal 22 remarks

  • Sasha

    Oh this dip looks heavenly! Required to make! Reply

  • Dina

    I like and value your blog site and dishes so I hope you take this vital remark as one that originates from a great location. This dish is clearly a variation on baba ganoush. Baba ganoush is a Levantine meal with a long history. We frequently make a Palestinian variation in your home. I believe it is very important to identify the origin of foods and meals due to the fact that then you identify the cultures they originate from (instead of perhaps suggesting that this was something developed in Portland). Naturally we obtain from other cultures all the time in our cooking which is totally proper and scrumptious, however to take without recognition feels troublesome. Reply

    • Laura

      Hey There Dina,

      Thank you for this remark and for your point of view. I do concur that it is very important to acknowledge food’s origins and the function that it plays within culture. I definitely wasn’t attempting to recommend that eggplant-based dips were developed in Portland. I can re-word a few of this in hopes of acknowledging this possible miscommunication. In turn, I will ask that you think about the following: If I utilize or recommend that this dip remains in the design of baba ganoush, I am setting the phase for remarks and e-mails informing me that my dish is not authentic/possibly appropriated in some method, which is absolutely reasonable! I’m not scared of vital remarks in basic, and truthfully discussing baba ganoush in the real title had actually crossed my mind with this post. However with the addition of yogurt and walnuts, the reality that my eggplant was not prepared on coals/open flame, the lack of olive oil in the dip itself, and simply with my total dish ratios in mind, I was reluctant to go there for worry of angering somebody by making too broad of a generalization in regards to a specific food. I will repair a few of the copy here in a manner that feels proper to me, however simply desired you to understand that my words are constantly picked thoroughly which I never ever look for to claim food that has clear and storied cultural origins. Hoping we can fulfill midway.

      Thanks once again,
      Laura Reply

      • Marsh

        Well stated, Laura, and I absolutely concur with your “option”, although I never ever believed you were making unsuitable claims in the very first location. Let’s face it, essentially each and every single thing we make in our cooking areas was currently done prior to by somebody, someplace! However surprisingly, I have actually seen a variety of blog sites simply recently in which some commenter feels the requirement to chastise the author for not offering credit to some previous culture or whatever (one blog writer got blasted for not offering credit for whoever developed tacos– yes, tacos!). You get blasted if you publish an initial variation of something, such as baba ganoush (taking!), and you likewise get blasted if you publish a variation of an initial (bastardization!). The only time I discover fault with a blog writer is when they utilize a direct copy of another person’s dish and do not offer credit to that individual, however I have actually never ever seen any of the more expert blog sites, such as yours, do that.

        On a better note, this dip looks amazing! As do your pictures, particularly the one revealing the complete tray. Going to attempt it when I host my next bookclub conference– I believe they’ll like it (as will I!)

        Maintain the great, Laura. Love your blog site:–RRB-

      • Hilary

        What a terrific and thoughtful action, and considerate interaction. Seriously like it and I’m making this dip tonight I’ll let you understand how it is!

      • sarah

        Fantastic reply Laura, I concur if you had actually of mentioned in the title this was a baba ganoush dish you have actually had a lot of talk about how it wasn’t a genuine baba ganoush and lot more blah, blah, blah …

        I simply wished to let you understand, Arab cooks are extremely adaptive in their nature. When in the West they cover the eggplant in foil and put it directly on the cooking aspect for the charcoal taste and yogurt is an extremely typical aspect in baba ganoush for lots of households.

        I’m wed to Arab, I operate in a structure filled with Arab ladies and the majority of them utilize yogurt in their baba ganoush.
        And to be sincere most Arabs even get the name of this meal inaccurate.

        Mutabbal is a pureed eggplant (often squash too) with yogurt, Tahini and Garlic.

        Baba Ghanoush is a salad with eggplant, pomegranate molasses, tomatoes, parsley and walnuts.

        The Syrian food lover explains relating to the distinction of this meal and where it originated from.

        Laura, I think you simply took place to produce muta ghanoush! LOL

    • Liadh

      I was believe the precise very same thing, reading this dish. It actually contributes to a dish to mention the abundant roots from which it came. Reply

  • Jean

    Your video efforts might not have actually achieved success however your pictures here more than offset it … simply spectacular! Reply

  • Aleisha

    This looks so scrumptious! Is Anita’s coconut yogurt offered in Canada? If not, can you suggest another brand name that is? Reply

    • Laura

      Hello Aleisha! Sadly Anita’s is not offered yet. Finest thing you can get here would be Yoso’s unsweetened coconut yogurt.
      – L Reply

  • The Modern Correct

    This sounds actually great and deep, filled with a series of taste. I require to prepare with more eggplant! Reply

  • Ahu

    Made this in the weekend with your roasted carrot and harissa chickpea dip! They were both delicious! thanks:-RRB- Reply

  • Ruby

    I am a substantial fan of eggplant in nearly every kind and this dip is no exception! It looks so velvety and filled with fantastic taste. I can not wait to attempt it out! Have a fantastic time in Montreal (it is among my preferred cities on the planet!) Reply

  • Cassie Fall Tran

    Makes me think about my timeless preferred eggplant dip– babaganoush! It’s fantastic with pita bread and raw veggies! Reply

  • Alexander

    Laura;. Thank you for the fantastic dish. I wish to enhance my standing with my household as somebody who does not constantly simply burn water. I anticipate the seeing their smiles. The main factor for my note to you Laura, and to the other women in the discussion part of your dish is to reveal the satisfaction I felt in checking out the civility and care with which the cumulative ideas and factors to consider existed. The lack of “ego and self value” actually complimented your fantastic dish and photos. Now I will have a yummy and unique meal for my lovely eggplants and feel great about my true blessings in this little experience. thank you for including character of note to the quality of the dish. Reply

  • tanit

    Simply made this (minus the walnuts) and it’s DELICIOUSSSS! argh. Thanks a lot for sharing the dish!!!:–RRB- Reply

  • Joey

    What could I sub for the Aleppo chili? (What is Aleppo chili?) Reply

    • Laura

      It resembles a milder, more flower dried chili flake. Simply utilize routine dried chili flakes rather!
      – L Reply

  • Randi Weinstein

    what is your go to tahini? where do you get it? Reply

    • Laura

      Hello Randi,
      My preferred brand name of tahini is by Soom and I purchase it from Natura Market: https://naturamarket.ca/soom-foods-pure-ground-sesame-tahini-312g.html
      – L Reply

  • Smad

    Made this today and discovered it scrumptious, velvety and nutty and really special tasting! To detect the currently comprehensive conversation in the remarks, I’m Israeli and matured eating baba ganoush, and this definitely tastes absolutely nothing like it. Thanks for the dish! Reply

  • juliette

    5 stars
    i made this for a meal and i will send this dish to everybody!!! it was struck !! so scrumptious:-RRB- Reply

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