Eggplant (Aubergine) Dip

Total Time
Prep 5 mins
Cook 12 mins

A quicker version than most

Ingredients Nutrition


  1. Score the eggplant and bake in the microwave for 12 minutes.
  2. Cool eggplant and split open.
  3. Discard skin and seeds.
  4. Scoop out all the flesh into a food processor.
  5. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
  6. Process until creamy.
  7. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
  8. Serve with toasted, seasoned pita pieces.
Most Helpful

Easy, quick and yummy! I chose to use lemon juice. One can easily miss that it's one or the other (lemon OR vinegar).

Hot Pepper February 17, 2010

It's so tasty and so easy to make, my husband and I were immediately addicted. We like so much we had it continuously for 3 nights as appetizer.

gorgeous_nerd January 30, 2007

It is a good recipe. 10 minutes in the microwave was a bit much for our eggplant; check it after about 5 minutes. Don't get burned! Great flavor.

Rudy Rios January 26, 2004