Vegan Eggplant Mayonaise dip / salad recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being cost-effective.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smoke.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more accessible and has a longer shelf life.

Cut the aubergines down the middle.

Score the flesh of the aubergines with lines.

Stuff the sliced garlic cloves into the scored aubergines.

Rub salt all over the aubergines.

Wrap the aubergines in tinfoil and place them on a tray.

Bake in the oven at 180°C for 1 hour.

Remove the aubergines from the oven and let them cool slightly.

Scoop out the flesh from the aubergines into a bowl, discarding the skins.

Drain any excess liquid from the scooped flesh.

Add the vegan mayonnaise to the bowl with the aubergine flesh.

Mix in smoked paprika to taste, starting with 1/4 teaspoon and adjusting as needed.

Transfer the mixture to a serving bowl and refrigerate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens