As summer draws to a close, this Eggplant Arugula Dip is a fresh and cooling appetizer to make for a hot summer’s eve! In addition, this dip is also grain free, gluten free, corn free, nut free, and soy free because it is packed full with eggplant, arugula, basil, and parsley!
If you have ever had Baba Ganoush, this recipe is similar because it uses roasted eggplant as the base. However, the major difference between the two dips is that this Eggplant Arugula Dip uses fresh arugula and basil to bring a slightly spicy, woody, and savory flavor to the dip.
Additionally, the Eggplant Arugula Dip is fantastic with fresh veggies like radishes, carrots, and cucumber, and the dip is a delicious, thick salad dressing! However, the options are endless– sandwiches, wraps, crackers, pita, noodles, rice, and so much more!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 3 small eggplants, roasted until soft
- 1 bunch fresh basil, about ¼ cup chopped
- 1 small bunch parsley, about ¼ cup chopped
- 1 container (5oz) arugula/rocket
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- water to thin, about ½ cup
- salt and pepper to taste
- After the eggplants have been roasted until soft, peel the skins off the eggplant and place in a blender.
- Add the remainder of the ingredients, except for the water salt and pepper and blend until smooth.
- Next, if you desire the dip to be thinner, add water 1 Tbsp at a time, blending in between, to reach the consistency wanted.
- Then, taste the dip and add salt and pepper as needed.
- Pour into a bowl and serve!
- Store in the refrigerator for a week.