BHA & BHT Free Vegan Roasted Eggplant Tarama-Style Dip

Total time1 hr 10 min

Prep time15 min

Cook time45 min

5.0

(3)

BHA & BHT Free Vegan Roasted Eggplant Tarama-Style Dip

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 large eggplant (about 1 ¼ lb)
2 tbsp capers, drained and rinsed
2 slices white bread, crusts removed
3 tbsp fresh lemon juice
1 small shallot, roughly chopped
1 clove garlic, roughly chopped
⅓ cup extra-virgin olive oil, plus more for drizzling
½ tsp smoked paprika
¼ tsp salt, plus more to taste
¼ tsp black pepper

For serving

1 tbsp fresh parsley, finely chopped (optional)
pita bread or crackers, for serving (optional)

Instructions

1
Heat the oven to 450°F (230°C). Place the whole eggplant on a baking sheet and roast, turning once halfway through, for 40–45 minutes, until the skin is deeply charred and the eggplant collapses and feels completely soft when pressed.
2
Transfer the eggplant to a colander and let it rest for 10 minutes, until cool enough to handle. Peel away and discard the charred skin, then press the flesh gently to drain off any excess liquid.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!