Vegan Roasted Eggplant & Parsley Dip

Vegan Roasted Eggplant and Parsley Dip

I’m very excited to have the lovely Abby from The Frosted Vegan guest posting on the blog today!

Abby and I connected in the blogosphere this year and I’m so happy to have met her! She’s got a fantastic knack for creating healthy, delicious, and incredibly gorgeous vegan dishes over at The Frosted Vegan, and she aims to prove that vegan eating can not only be healthy but unbelievably delicious! I think she’s doing a great job of that so far – just take a look at todays mouthwatering recipe!

…take it away Abby!

Vegan Roasted Eggplant and Parsley Dip

“Hi there, I am so excited to be posting here on Nutritionist in the Kitch! Christal is a constant source of inspiration and motivation to keep my healthy eating habits in check (even with the crazy holidays around the corner).
 
One of my biggest struggles is always keeping healthy snacks around, especially for the after work hungry hours. I find that if I don’t have something wholesome and healthy in the fridge or cabinets, I can default to potato chips or a few chocolate chip cookies lingering in the cupboard. But no more!
 
After attending a recent blogger get together here in Milwaukee, I discovered this amazing variation on a roasted eggplant dip. Every time we all get together, it seems like we discover another amazing new recipe that one of us has come up with, including this dip!

Vegan Roasted Eggplant and Parsley Dip
The original recipe for this dip included goat cheese, but to make it vegan friendly I subbed in nutritional yeast and a handful of parsley to give it a little more flavor.
 
While the eggplant was roasting, I also roasted a quarter of an onion to add into the dip as well, which turned out to be a perfect addition to this dip! This eggplant dip can be served hot or cold, with crackers or tortilla chips, but always with a nice glass of wine after a hard day of work.
 
Thanks again to Christal for having me guest post today, I hope you enjoy this roasted dip as much as I have!”
 
Vegan Roasted Eggplant & Parsley Dip
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Ingredients
  • 2 small eggplants, pricked
  • ¼ of a large onion
  • 2 cloves garlic, chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ cup water
  • Juice of half of lemon
  • ¾ cup nutritional yeast
  • ⅓ cup parsley
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a rimmed baking sheet and place the eggplants and onion on the sheet. Roast for 45 minutes, or until eggplants are soft.
  3. Remove and let cool, until you are able to scoop the insides of the eggplants out.
  4. Place the roasted onion, scooped out insides of the eggplants and the rest of the ingredients in the bowl of a food processor.
  5. Blend on low to high until mixture is smooth and thoroughly combined.
 

abbyAbby is a corporate social media strategist, plant strong, chocolate lover who would rather spend a night   rolling truffles in her kitchen with her kitty friend at her feet more than anything else. A semi-recent transplant to Milwaukee, Wisconsin, Abby is embracing the vegan life in the cheese country, along with the blessing/curse of living a few blocks from an Italian bakery. The Frosted Vegan has been featured on The Kitchn, Australian Good Food Guide, FoodBuzz and Foodable. Abby likes Friday afternoon happy hours, fresh cookbooks, practicing yoga, and busting a move like nobody’s business. 

 

Thanks so much Abby!

Have a fantastic Day – and stay tuned to the blog for some more holiday inspired recipes coming your way! Christmas is so close – yipee!

Also, if you are having a hard-time staying on track with all the holiday goodies and temptations around – check out my recent post on maintaining a healthy balance over the holidays!

Christal

Nutritionist in the Kitch

Author: Christal

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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