My 5-ingredient vegan keto Thai eggplant dip is a healthy option everyone will love! It is oil-free, nut-free, seed-free, and low in calories.
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 healthy, 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.
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! It also makes me want to kick myself for not sharing more recipes for its use here on Power Hungry. This post helps to correct that, especially because I am confident this is one you will want to make–and EAT–often.
You will need only 4 other ingredients (plus salt, as desired) to complete the recipe: coconut milk, cilantro, fresh lime, and Thai green curry paste.
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 a peanut or tree nut allergy, use one of my alternatives; most Thai curry pastes have small amounts of peanut in one form or another.
Making the dip is a cinch, involving two main steps: broiling and blending.
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.
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!
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 or less, according to your tastes.
That’s it! 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 healthy chips or crackers.