Eggplant (Aubergine) Dip

READY IN: 17mins
Recipe by kiwidutch

A quicker version than most

Top Review by Hot Pepper

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

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.

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