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Vegan Grilled Eggplant Dip

This dip isn't like any baba you've had. It is infused with ginger and fresh herbs and has a creamy, garlicky flavor. The key here is to stud the eggplant with garlic cloves before you grill them. This imparts an amazing flavor into the soft flesh. Also, its important to find plain vegan yogurt. If you can't find any, try using blended cashews or tofu to impart a creamy flavor.

 2 eggplant (about 2 pounds in all)
 1 head garlic
 6 oz. plain vegan yogurt (soy, coconut, almond etc.)
 1/4 cup cilantro, fresh, chopped
 3 scallion, finely chopped
 3 teaspoons ginger, grated or finely chopped
 2 teaspoons ground coriander
 Juice of 1/4 lemon
 Salt and pepper to taste

Wash the eggplants and cut small slits all over. Press garlic cloves into the slits.


Prepare the grill for high heat. Grill the eggplant until bubbly very soft to touch.


Meanwhile, chop the herbs.


Once the eggplants are soft remove them from the grill and let cool for 15 minutes.


Peel the eggplant and mash along with the garlic (you can use an immersion blender)


Add the herbs, spices, yogurt, and lemon juice to the mashed eggplant and garlic. Add salt and pepper to taste.


Serve on a grilled Luna Burger or with pita chips.