Easy Eggplant (Aubergine) Dip & Sandwich Spread

"Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip."
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
3 cups, approx.




  • Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
  • Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
  • Cool the eggplant, cut in half and let drain.
  • Remove the skin.
  • Mash in tomatoes, avocados, garlic and spices to taste.
  • For a thicker dip, add tahini.
  • (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

Questions & Replies

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  1. It DOES make an excellent dip--it's kind of like a cross between baba ghanoush and guacamole! I used 3 cloves of garlic, then added a few shakes of cumin and a splash of lemon juice because it just felt like the right thing to do. I'm curious what else you put on the sandwich when you used it as a spread?


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