Vegan Recipes - Eggplant Dip

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Seitan is My Motor
Seitan is My Motor is a vegan food blog by Constanze Reichardt from Germany.
Her blog is about cakes and cookies, about her own and other people's recipes, about vegan cookbooks and everything else that has to do with food.

Reprinted with permission from Constanze Reichardt.

Eggplant Dip (or spread)

You can spread this onto your bread or eat some tortilla chips or rye crisp bread with it. Or you can mix it into your salad (goes really, really well with chickpeas, peppers, and cucumbers).

Ingredients

1 eggplant (about 350g)
10 g parsley, chopped (2-3 tbsp.)
1 tbsp. olive oil
1/2 tsp. salt or less
2 tsp. cumin, whole
2 tsp. onion powder
30 g (1 oz.) tomato paste

Directions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the eggplant lengthwise into halves, place them onto the baking sheet with the cut side down and roast until soft (30-45 minutes). Let cool and then peel. Place eggplant and all other ingredients in a food processor and pulse until creamy. Serve immediately or transfer to an airtight container and refrigerate.