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a ¾ shot of a bowl full of eggplant dip

Vegan Pumpkin Seeds Eggplant Dip

Venelina Dove M.D.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dips & Sauces
Cuisine European
Servings 2 Servings

Ingredients
 

  • 1 small eggplant
  • 3 green peppers
  • 2 oz (60 g) raw pumpkin seeds
  • 3.5 oz (100 g) cooked chickpeas
  • ½ lemon, juiced
  • ½ cup water
  • 3 cloves garlic
  • 1 tsp coriander
  • 1 handful fresh basil
  • 2 tbsp ground flax seeds
  • salt to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Put the eggplant and peppers on a baking sheet and bake for 40 mins.
  • To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
  • Place the peeled roasted vegetables together with the remaining ingredients in a food processor until finely chopped.
  • Serve with whole wheat bread.

Notes

  • You might want to peel the eggplant before baking, it could be easier for you.
  • We usually bake the vegetables earlier in the day. Then we need only 10 mins to prepare everything.
  • When baking the vegetables, you can pour a little water just to cover the bottom of the baking sheet but it is not necessary.
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