Recipe: Roasted eggplant dip

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Simple and nourishing dip with roasted eggplants, cashew butter and tahini. You can store it for up to two months. Recipe by Carmen Baumann, The Good Mood

Ingredients for 3-4 jars of 200g:

  • 1 kg or 4-5 eggplants
  • 4-6 cloves o garlic
  • 2 lemons, juiced
  • 30 g cashew butter
  • 30 g tahini
  • 2 tbsp roasted sesame seed oil
  • 1 tbsp palm sugar
  • 1-2 tsp smoked salt
  • 1/2 tsp smoked paprika, powder
  • 1/2 tsp ground pepper
  • 1/4 tsp coriander, powder
  • 1/4 tsp cumin, powder


  1. Preheat the oven to 220°C.
  2. Slice the eggplants in half lengthways and pierce them with a fork.
  3. Spread some oil over them.
  4. Bake on the middle floor until the skin is wrinkled and the flesh is super soft. This takes approximately 30-40 minutes.
  5. Place the still warm roasted eggplants in a food processor with the above-listed ingredients, and mix until super smooth and creamy.
  6. Place the heat-resistant and airtight jars and their lids for 5 minutes in boiling water before you dry them upside down.
  7. Fill the jars with the roasted eggplant dip and close the lid tightly.
  8. Place them upright in a pot with water. The lid has to be covered.
  9. Start to heat the water and set the timer for 25 minutes after the water starts boiling.
  10. Let the glasses cool off in the pot before they can be stored or consumed right away.

Tip: To make this dip extra creamy, add some plant-based yoghurt and garnish with roasted sesame seeds and fresh herbs.