These Vegan Eggplant Recipes (or aubergine) are plant-based and gluten-free! Super tasty and slimming summer dishes, like stuffed eggplant, curry and more.
Course Dinner
Cuisine American
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Servings 6
Author Mira M.
Ingredients
Roasted Eggplant Dip Recipe
2bigeggplant
1tbspolive oil
1white onion(finely chopped)
1clovegarlic(minced)
1/2tbsplemon juice
1tspmayonnaise
1/2tspmustard
salt(to taste)
ground black pepper(to taste)
Instructions
Preheat the oven to 320°F.
Start by cutting two large or three medium-sized eggplants in half. Drizzle them with olive oil (only use a little amount; eggplants have a spongy texture that can absorb a lot of liquid.)
Using a fork, poke a few holes throughout the eggplant halves.
Sprinkle with salt and pepper (to taste).
Line a baking tray with baking paper and roast the eggplants until they're soft and browned (for about 40 minutes).
In the meantime, sautee a medium-sized onion (steam it until glassy or caramelize it a little). Set aside.
Remove the eggplants from the oven and let them cool for about 15 minutes. Using a spoon, scoop out the flesh into a bowl and mash with a fork.
In a separate bowl, mix the chopped onion, mayonnaise, mustard, lemon juice, minced garlic, salt, pepper and extra olive oil.
Add this to the eggplant mash and mix well. You can use a fork here too to reach your desired consistency or just use a blender.