Total Time
Prep 5 mins
Cook 40 mins

Quick and easy - even people who don't like eggplant (like me!) will love this. Serve with toasted pita wedges or lightly toasted Turkish bread. Yum! From the Australian Women's Weekly Finger Foods 2.

Ingredients Nutrition


  1. Pierce eggplant several times and place on oven tray. Roast in a moderate oven for about 40 minutes or until soft.
  2. Put eggplant in a plastic bag for 15 minutes. Remove skin and chop flesh.
  3. Blend or process eggplant with remaining ingredients until smooth.
  4. Cover and refrigerate for 3 hours or overnight.
  5. Makes about 2 cups.

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