Roasted Eggplant Dip

Roasted Eggplant Dip



Ingredients (serves 6-8)

1 large (700g) eggplant (aubergine)

2-3 garlic cloves, skin on

2-3 tablespoons lemon juice

2 tablespoons tahini (sesame seed paste)

1 1/2 tablespoons extra-virgin olive oil

3 green onions, finely chopped

1 tablespoon chopped flat leaf parsley, to garnish

Generous pinch paprika, to serve (optional)



  • Preheat oven to 200°C.
  • Place eggplant and garlic on baking tray lined with baking paper.
  • Cook for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes.
  • Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh and coarsely mash or chop.
  • Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant and add green onion. Taste and add extra lemon juice, if preferred. Cover and refrigerate until ready to serve.
  • Spoon dip into a bowl. Sprinkle with parsley and paprika with a drizzle of remaining oil, to serve.
  • Note: Cook the eggplants on the BBQ to add that extra smoky flavour.
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| | © 2021 Brigid Treloar