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Vegan Baked Eggplant Dip

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  • Author: Jordan Cord
  • Total Time: 1 hour 30 minutes
  • Yield: 3 cups 1x


A creamy, smoky dip made with eggplant and tofu. Comes together in the blender and bakes for a few minutes to heat it up.


  • 1.5 cups roasted eggplant
  • 5 cloves roasted garlic
  • 1 - 14 oz. package of silken tofu
  • 1 Tablespoon fresh basil
  • 3/4 cup fresh arugula
  • 3 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon red chili flakes
  • 4 1/2 Tablespoons olive oil



  1. Preheat the oven to 415º.
  2. Remove the flaky outer layers of skin from a small bulb of garlic – one with about 5-6 small cloves. Chop about 1/2" off the top of the bulb. Drizzle about 1/2 tablespoon of olive oil down into the cloves.
  3. Wrap the garlic in aluminum foil and place in the oven to bake for 30-45 minutes.
  4. When it is soft, remove from the oven and allow to cool.


  1. Remove the ends of the eggplant and chop it into 1/2" slices. Lay the slices flat and sprinkle with salt – allow them to rest for at least 15 minutes. This will allow the eggplant to sweat, release its flavor, and become tender.
  2. While the garlic is baking, the eggplant can too! Line a baking sheet with parchment paper and arrange the slices. Drizzle with olive oil.
  3. Bake for 40 minutes, flipping halfway, If the slices look dry, drizzle with more oil.

The Dip

  1. In a high speed blender or food processor, add roasted eggplant, basil, arugula, tofu, and spices. Use a spoon to scoop roasted garlic into the mix.
  2. Blend until well-combined and smooth.
  3. Pour the dip into an oven proof bowl and bake for 20 minutes. Garnish with fresh chopped basil.
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Appetizer


  • Serving Size: 1/4 cup
  • Calories: 70
  • Sugar: 0
  • Sodium: 100mg
  • Fat: 6g
  • Carbohydrates: 2g
  • Protein: 2g