Thai Inspired Eggplant Dip (5 Ingredients, Oil-Free)

My 5 ingredient Thai inspired eggplant dip is a nourishing option everyone will love! It is oil-free, nut-free, seed-free, and keeps well.

Eat more dip.

It’s an edict of few–or, more accurately, zero–diet plans. But not all dips are created equal, especially the one I’ve created for today’s post. It’s nourishing, fits almost every diet plan–keto, Paleo, low-carb, low-calorie, vegan–but will thrill foodies and hedonists, too.

Say hello to my creamy,Thai Inspired Eggplant Dip.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Only 5 ingredients
• Straightforward to make
• Oil-free
• Gluten-free
• Grain-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• 1 large eggplant
• limes
• full fat canned coconut milk
• fresh cilantro
• Thai green curry paste
• Optional / adjustable: salt

The cornerstone of this luscious recipe is eggplant, one of the healthiest vegetables you can buy. It is low in calories and sugar, high in fiber, and a good source of B vitamins and minerals, including folate, copper and magnesium. The fact that eggplant is readily available (and affordable) makes it even more appealing!

The cilantro, lime (both juice and zest), and coconut milk contribute substantial Thai flavor to the dip, but green curry paste is the flavor powerhouse. It delivers a host of flavors, including chili, lemon grass, garlic, and ginger in one fell swoop; no laundry list of ingredients, or chopping, required!

In case you do not like curry, or cannot find curry paste (it is typically shelved in the Asian foods section of the supermarket), I have included options in the recipe notes.

Also, if you have apeanut or tree nut allergy, use one of my alternatives; most Thai curry pastes have small amounts of peanut in one form or another.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Making the dip is a cinch, involving two main steps: broiling and blending.

Step One: Broil the Eggplant

Broil the eggplant by slicing it in half lengthwise. Lay the eggplant, cut sides down, on a baking sheet and prick the skin all over with a fork (to release steam). Broil the eggplant for about 20 to 25 minutes until it is very soft and slightly charred around the edges.

Step Two: Blend the Eggplant

Once the eggplant is cool enough to handle, use a spoon to scoop out the flesh. Transfer the flesh to a food processor.

Blend the eggplant until it is smooth. This puree alone, seasoned with a bit of salt (and garlic!), is pretty sensational!

Step Three: Blend in the Remaining Ingredients

All that is left is to blend in the remaining ingredients. Coconut milk adds creaminess and fat in lieu of more common eggplant dip ingredients, such as tahini, olive oil, and yogurt.

Be sure to use full-fat coconut milk (the canned variety) for maximal flavor and creaminess. Blend until smooth and velvety. I added 1/2 teaspoon salt, but you can use more, less, or omit it, according to your tastes.

That’s it!

How to Serve Thai Inspired Eggplant Dip

Serve the dip at room temperature, or cover and chill it until cold (it will thicken slightly as it chills, too). The dip is great with vegetables of all kinds, as well as crisp breads and nourishing chips or crackers.

FAQ

• Do Curry Pastes Contain Peanuts?Some Thai curry pastes contain a small amount of peanut oil. If you have a peanut or tree nut allergy, use one of the curry alternatives I have listed below.
• Does Curry Paste Have Oil?Yes, some brands have minuscule amounts of oil. Although this recipe has no oil as an ingredient, some Thai curry pastes have a tiny amount of oil. If you are on a very strict oil-free diet, consider one of the curry alternatives I have listed below.
• How Should I Store the Thai Inspired Eggplant Dip?Store the dip in a tightly covered container in the refrigerator for up to 5 days.
• What Can I Use in Place of Thai Curry Paste?An equal amount of red or yellow Thai curry paste can be used in place of the Thai curry paste. Indian curry powder can also be used; add less, adjusting according to taste. If you do not like curry, try using fresh or dried ginger, chili paste, ground coriander, garlic (all or some of these) to taste. You can also create layers of flavor by adding some fresh mint and or basil, along with the cilantro.

Happy snacking!

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