Low Sodium Smoky Aubergine Dip

Transform your snacking game with this irresistible Low Sodium Smoky Aubergine Dip, a vibrant twist on traditional baba ghanoush that’s as healthy as it is delicious. Featuring roasted aubergines with their naturally smoky flavor enhanced by a touch of smoked paprika and cumin, this heart-healthy dip skips the extra salt without compromising on taste. Blended with creamy tahini, fresh lemon juice, and garlic, it delivers a velvety smooth texture perfect for dipping or spreading. Garnished with fresh parsley and optional bursts of sweetness from pomegranate seeds, this low-sodium appetizer pairs beautifully with crisp vegetable sticks, warm pita, or your favorite crackers. Ready in just under an hour and yielding six servings, it’s an easy, flavorful crowd-pleaser that’s sure to shine at any gathering. Perfect for those seeking healthy dips or smoky plant-based recipes!

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large Aubergines (eggplants)
• 3 tablespoons Olive oil
• 2 tablespoons Tahini
• 2 tablespoons Fresh lemon juice
• 2 large Garlic cloves
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cumin
• 2 tablespoons Fresh parsley
• to taste Black pepper
• 2 tablespoons Optional: Pomegranate seeds

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper. Slice the aubergines in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Step 3

Brush 2 tablespoons of olive oil all over the cut sides of the aubergines. Place them, cut side down, on the baking sheet.

Step 4

Roast the aubergines in the preheated oven for 35 to 40 minutes or until the skin is wrinkled and the flesh is very soft.

Step 5

While the aubergines are roasting, peel the garlic cloves and roughly chop the parsley.

Step 6

Remove the aubergines from the oven and let them cool slightly. Once cool enough to handle, scoop the flesh from the skin into a food processor.

Step 7

Add the remaining 1 tablespoon of olive oil, tahini, lemon juice, garlic, smoked paprika, and cumin to the food processor.

Step 8

Blend the mixture until smooth, scraping down sides as needed. Taste and season with black pepper to taste.

Step 9

Transfer the dip to a bowl and garnish with chopped parsley and, if using, pomegranate seeds for added texture and a burst of sweetness.

Step 10

Serve the smoky aubergine dip with fresh vegetable sticks, pita bread, or crackers.

Nutrition Facts

Serving size	(1149.0g)

Amount per serving	% Daily Value*
Calories	889.8

Total Fat 63.2g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 64.0mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 35.8g	0%
Total Sugars 39.4g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 2455.5mg	0%
Iron 10718.8mg	0%
Potassium 2680.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 7.8%

Carbs: 32.4%