Smoky Eggplant Dip (Alkaline & Easy)

smoky eggplant alkaline dip

Smoky Eggplant Dip (Aubergine): Alkaline & Easy

This smoky eggplant dip is fantastically easy to make, tastes AMAZING, and is packed full of goodness! It takes no time or hassle at all to make, and it lasts for up to 5 days in the fridge (you’ll have eaten it before then!).

The goodness from the dip includes:

Eggplant: Anti-cancer properties, good for the cardiovascular system. Eggplants are also very high in fiber, sodium, and potassium.

Cumin: Cumin contains vitamin C thiamine, niacin and minerals iron, calcium, potassium copper. It can help to lower cholesterol levels in your bloodstream. Helps to improve digestion and get rid of parasites. Cumin boosts the immune system and is a valuable source of iron.

Garlic: Anti-bacterial, anti-viral, helps to lower blood pressure and cholesterol levels, contains vitamins A, B1, B2, B6. Helps to treat fungal infections, helps to reduce blood sugar levels.

Olive Oil: Olive oil is anti-inflammatory and contains antioxidants that help with the fight against cancer. It has been proven to lower cholesterol levels in your bloodstream, can help you absorb all the nutrients from food more effectively (and therefore get more health benefits!), it’s packed full of Vitamin E, also contains vitamin K and the minerals magnesium, zinc, and iron. It is rich in Omega 3 fatty acids and is good for hair, skin, and nails!

Tahini: Tahini is a good source of calcium, potassium, and iron. It helps to lower blood pressure levels. Contains Vitamin E, B1, B2, and magnesium. Helps to keep your bones strong, healthy teeth and gums! Good for hair & skin too!

[SEE ALSO: The Beginner’s Guide to the Alkaline Diet]

Alkaline Smoky Eggplant Dip

aubergine dip alkaline and smoky

Ingredients

  • 2 medium eggplants/aubergines
  • 4 garlic cloves, roughly chopped
  • 1/2 tsp cumin
  • 1/4 lemon, juiced
  • 1 tsp Himalayan salt
  • 1 tsp smoked paprika
  • 1 tbsp organic tahini
  • 1 tbsp extra virgin olive oil (pref organic)

Topping

  • Handful flat-leaf parsley
  • 2 tsp sesame seeds
  • 8 cherry tomatoes

Instructions:

  1. Start by preheating your oven to 200C/400F.
  2. Cut the eggplants in half, lengthways, pierce the skin a few times and lightly coat in olive oil.
  3. Put them facing down on a baking tray and bake for 30-40 minutes – until the skin is wrinkly and looking a little deflated! The flesh should be super-soft at this stage.
  4. Remove from the oven and set aside to cool.
  5. Once cooled, scoop the flesh into a food processor using a spoon and get rid of the skins – and then add the garlic, cumin, salt, paprika, tahini, lemon juice and olive oil.
  6. Blend until smooth, and then top with the herbs, tomatoes, and a sprinkling of sesame seeds!

This will keep in an airtight container in the fridge for 4-5 days. As a good general rule, each time you’ve dipped into it, drizzle with a little more oil before putting back in the fridge.

Enjoy! Let me know in the comments below what you use this dip with!

I love it on my Alkaline 3-Ingredient Flatbreads

Ross

Would You Like a Brand-New Recipe From Me Every Friday?

How would you like, each Friday afternoon, a new alkaline recipe from me to try…ready for the weekend? It’s called my ‘Recipe for the Weekend’ and it’s just that. We don’t need something else heavy, clogging up our inbox and our headspace, so this is just a little delicious slice of alkalinity to take with you on your way into the best part of the week.

I hope you love the recipes!

Ross

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

*

  1. Julie ponsford Reply

    Hi I am very high in iron have not had blood taken yet maybe soon can you recommend receipts for this problem also high in cholesterol trying to lower it with diet thank you look hearing from you

  2. Hannah Reply

    Made this today, it was delightful. Thanks.

  3. Regina Cummingsn Reply

    Love the way this recipe sounds and like all the ingredients.
    Will definitely try it.

  4. Seonaid Brailey Reply

    Does heat change Nordic naturals? Is Lumigan for glaucoma acid producing and if so how do I counter it?
    Is erythritol good as a sugar substitute?
    Please and thanks

  5. Bonnie Mercer Reply

    When I came upon your recipes, I was quite happy because they go with my style of eating. Other than soy. My body prefers alkaline vegan food with no gluten. I am already familiar with the health benefits of this way of eating and do not need that instruction. I was most happy to see your recipes for alkaline protein. What I want is the second recipe book but I cannot find it. You have offered that as a download. But I like a book. Would I be right to think that it will never be published again?

  6. Bonnie Reply

    Hey Ross,
    I love all the recipes you share. This alkaline way of life you teach is a wonderful, healthy way to live. The more information I research, the more convinced I am.

    Thank you!,
    Bonnie

  7. Leslie Daily Reply

    Should I be concerned about life estate and non-organic foods⁉️

  8. Shirley Becke Reply

    Hi Ross – After years of issues with indigestion and being on antacids my GP has suggest an alkaline diet which is why I’m here taking your advice. My question is: do you know of a connection whereby certain foods create irregular heartbeat within 20 minutes of eating? I’ve been plagued with this for 3-4 years now and more and more foods are becoming a problem. Interestingly food that I’ve never had problems with in the past are now being problematic eg chocolate, soya products, red wine vinegar, eggs, dairy, any salt, quinoa and on and on it goes. All these things I ate in abundance in the past. All the specialists I’ve seen can’t explain it. Heart is perfectly fine. Could it be an acid/alkaline issue? I look forward to your insight. Thanks Shirley

    • Beth W Reply

      Hi Shirley!
      I came to Ross’ page for the ways to eat turmeric and found his stuff fascinating. I had problems with food like you. Used to eat everything and then the symptoms from foods were causing me to struggle. I went through hell.
      I was in all types of food intolerance support groups. One day a stranger begged me to plz plz plz read Anthony Williams books – The medical medium. Well, the name scared me. But, the dietary knowledge is outstanding. In no time I had 6 of his books!! And they’ve blessed my life but also learn how to make homemade HYDROXYCHLORIQUINE and start taking that everyday because some of us need a lot of help to find our way back from food intolerance symptoms. Can be quite debilitating.

  9. Tab Walls Reply

    I see a lot of your recipes include tomatoes I believe they are hard for people with Laryngopharyngeal reflux (LPR) Do you have any knowledge on that? Any general advice for those of us with LPR.

  10. Kate gratton Reply

    I’m looking for high protein budget quickies

  11. Regina Cummings Reply

    Hi Ross,
    I asked this question in Living Alkaline Facebook group but got no answer
    What do you think about Propolis as an immunoprotective substance. It does have honey in it, but in this case wouldn’t the positives could outweigh the negatives?

  12. Kath Nairn-Smith Reply

    Hi Ross
    I enjoyed reading about the ingredients and what benefits they bring with them . I used to make this a lot – it was called Babaganooj .
    I’m motivated to try this again – looking forward to the flat bread recipe !
    Thanks for the recipes 🎉🥳

    I’m hopeful I’ll be using more of your recipes to lessen my arthritis 👍

  13. Genevieve Forde Reply

    Thanks Ross!

  14. Aileen Pehi-Rolleston Reply

    Kia ora Ross. I bought your reset cleanse book n love the recipes thank you.
    Three questions please?
    1. Are your pdf recipes available in hard copy book
    2. Are all your recipe books available for purchase?
    3. Can u email me an order form of prices please?
    Thank Aileen

  15. Dereley Barry Reply

    Have been following your alkaline programme for sometime now but after the cleanse my blood pressure went from 153/110 to 125/70. Super excited about that.
    Thanks Ross.

  16. Berthy Verhage Reply

    Good evening,
    I made the Smokey aubergine this evening. We called it Moutabel when we lived in Syria. It was delicious.
    We had it with string beans, sautéed potatoes, sautéed mushrooms and a salad with goats cheese. A very satisfying meal.
    Thank you.

«