Eggplant (Aubergine) Dip

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A bit like baba ghannouj, this eggplant dip is flavourful and tasty!

Ingredients Nutrition


  1. Cut the eggplant in half lengthwise.
  2. Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
  3. As the eggplant cools, gently squeeze out the excess liquid.
  4. Use a spoon to scoop pulp from the skin; discard skin.
  5. Place the pulp in a bowl and mash with a fork.
  6. Using a garlic press, crush the garlic into the bowl.
  7. Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
  8. Cover and chill for at least 2 hours before serving.
  9. Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
  10. Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.


Most Helpful

This was very easy and all of my guests loved it. I used only fresh basil and forgot the soy sauce. It had plenty of flavor.

winter gardener August 04, 2008

WOW!!! I had an eggplant that I needed to use up, found this recipe... glad I did. It is positively delicious. i will be making this often. Thanks for sharing.

lovescolts February 15, 2007

Now this one is not for me, I'm just not that kind of gal but it sure was a hit with the guys at our last Bar-B-Que! they thought it was great.

Jockey August 22, 2005

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