Greek Roasted Eggplant Dip

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READY IN: 50mins
Recipe by Chef Milano

This dip is best the next day.

Ingredients Nutrition


  1. Roast the eggplant at about 400 until the skin is crisp.
  2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
  3. Scoop the eggplant into a bowl.
  4. Mash the eggplant, and add the rest of the ingredients.
  5. Put in container and let rest for a few hours for flavors to develop.

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