This rustic, plant-based appetizer consists of a garlicky eggplant dip topped with with a smoky tempeh scramble. Finished with a drizzle of toasted sesame oil, this dip is rich, creamy, and meaty!
You are going to love this new take on baba ganoush!
HOW TO MAKE THE EGGPLANT DIP
First, roast brush the eggplants with oil and roast in the oven for about 40 minutes, or until the flesh is tender.
Next, scoop out the flesh and transfer to a food processor. Make sure to add the caramelized parts as well for extra flavor!
Now, let's add the aromatics: tahini for creaminess, garlic, lime juice for a zesty flavor, and finally spices: cumin, smoked paprika, and black pepper.
This dip is delicious served at room temperature, or chilled, it's up to you.
HOW TO MAKE THE TEMPEH SCRAMBLE
Now onto the tempeh scramble!
The addition of the scramble on top of the dip not only adds texture (chewy and crunchy!), but also meatiness, and extra protein!
Sauté garlic and shallots until golden brown, then add scrambled tempeh and cook for a few minutes. Don't have tempeh? You could definitely use scrambled tofu!
Deglaze with soy sauce and stir in coconut sugar, lime juice, chili, and smoked paprika. I highly recommend using Korean chili pepper for a deep red color and a smokier flavor.
Finally, for nuttiness and some crunch, add crushed roasted peanuts to the tempeh scramble. If you have a peanut allergy, feel free to use other nuts like pecans, almonds, or even pine nuts.
Garnish with chopped cilantro, a drizzle of toasted sesame oil, and serve with tortilla chips or raw veggies!
This dip is very easy to prepare, healthy, and so delicious! If you love baba ganoush, you are going to love this inspired version!
Let me know in the comments if you try this recipe!
Eggplant Dip with Smoky Tempeh Scramble
- 2 medium eggplants
- 2 cloves of garlic
- ¼ cup tahini
- ¼ and ⅛ teaspoon salt
- 1 tablespoon lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut each eggplant in half, brush with oil and place each half cut-side down on the baking sheet. Prick the eggplants a few times with a knife. Roast for 40 minutes, or until eggplant are completely tender. Remove from the oven and let cool for 15-20 minutes.
- Scoop the eggplant flesh and transfer to a food processor. Add the garlic, tahini, salt, lime juice, and spices. Process for 15-20 seconds, or until fully combined. It doesn't have to be perfectly smooth. Transfer to a deep plate and set aside.
- Heat the oil in a non-stick skillet over medium heat. Once hot, add the garlic and shallot and sauté for 1-2 minutes.
- Next, scramble the tempeh using your hands and add to the skillet. Sauté for 2-3 minutes. Add the chili powder, smoked paprika, soy sauce, coconut sugar, water, and lime juice. Stir to combine and cook for another 2 minutes.
- Stir in the chopped peanuts and remove from heat. Top the eggplant dip with the tempeh scramble, chopped cilantro, and serve warm (or chilled) with tortilla chips or raw veggies! For a nuttier flavor, feel free to add a drizzle of toasted sesame oil!
- This eggplant dip will keep for up to 3 days in the refrigerator.