Roasted Eggplant Tahini Dip/Christmas Party Appetizers (Vegan)

The holiday season is all about getting together with friends and family, and this is often done over drinks, dinner, or party snacks and appetizers. A group of friends and I just had our second annual “Friendsmas”, where we get together for a night of gift-giving, holiday sangria drinking, and of course, stuffing our faces with food. Being the only vegan of the group, I decided to make two dishes so that I would have some variety. Little did I know, my friends are cooler than I thought and they made their appetizers vegan as well! Stay tuned for a post about the stuffed mushrooms I also made!


Roasted Eggplant Tahini Dip


2 medium sized eggplants

3 garlic cloves

2 tbsp fresh parsley, chopped

1/4 cup lemon juice

1/4 cup tahini

1/2 tsp salt

1/4 tsp cumin, ground



Preheat the oven to 400 degrees.

Poke the eggplants all around about 7 or 8 times with the tip of a knife.

Line a large cooking tray with foil and place the eggplants on the tray, and roast in the oven for 30 minutes. Turn the eggplants over and roast for another 30 minutes.

Processed with VSCO with hb2 preset

Remove the eggplants from the oven and let them cool. Then, cut them open and scoop out the insides and discard the skin.

Processed with VSCO with hb2 preset

Process the eggplant in a food processer until it is your desired texture. (I blended mine for only a few seconds for a medium smooth texture)

Add tahini, crushed garlic, lemon juice, parsley, cumin, and salt, and mix until well combined.

Transfer the dip into a serving bowl, and serve with tortilla chips or pita bread. I preferred this dip when it was served warm, but it was still delicious the next day after being refrigerated!

Processed with VSCO with hb2 preset



**And because they deserve an honourable mention, here are a few photos of the spread my friends and I had the other night! Tbh I’m still dreaming about it.

Vegan “7 Layer Dip” made with refried beans, hummus, guacamole, salsa, and topped with black beans, onions, peppers, and spinach. DROOOOOL

Processed with VSCO with hb2 preset

Dark Chocolate Covered Strawberries and Vegan Chocolate Chip Cookies. Need I say more?

Processed with VSCO with hb2 preset

My contributions to the potluck – a sneak peak of the stuffed mushrooms, they were to die for

Processed with VSCO with hb2 presetProcessed with VSCO with hb2 preset

Ok now I’m hungry.

xx Jenna

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s