Fish Free Vegan Roasted Eggplant Tarama-Style Dip
Total time1 hr 10 min
Prep time15 min
Cook time45 min
5.0(3)
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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.
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