Eggplant (Aubergine) Dip

"This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly."
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Chef floWer photo by Chef floWer
Ready In:
1 1/2 cups




  • Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
  • Remove eggplant and place eggplant in paper bag for 10 minutes.
  • Remove and discard eggplant skin, chop flesh.
  • Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

Questions & Replies

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  1. I'm really sorry to the person who shared this recipe, I hope you take no offense to this review, however, I read the other reviews and thought that it seemed like this was a keeper. I made 5 different dips for an event, all of them turned out great, the 8 loaves of bread I made by hand were perfect, and this dip did not even get served. My husband and I are not picky, and hate wasted food, but I am not sure what to do with the big bowl of mush I have in my fridge! It is bland, even after adding 4X the spice called for, and the breadcrumbs give it a revolting texture. I use Recipezaar daily, but have never bothered to go back and review a dish, until now. There are many other eggplant spread recipes out there, this one is NOT the one you want.
  2. I questioned this recipe for a little while, but as soon as I heard the oohs and ahhs it received at the Australian dinner party, I knew I found a keeper. I followed the recipe exactly as written and served with pita chips.
  3. This way of cooking eggplant is 5 star and so was the texture and thickness of the dip which made me very happy. I had no yoghurt so dropped a slurp of whipping cream into food processor. I used herbs straight from my garden which I so love doing. Great dip and so so simple !!
  4. DH (who HATES aubergines) didn't whinge, so has to be a 5* recipe! I LOVED it! Served it with pita bread. I followed the recipe as is except I combined all the other ingredients first and then added in the crumbs a little at a time till I was happy with the texture, so don't think I used all of the 1 cup. Thank you, Chef floWer, for sharing yet another one of your wonderful recipe!
  5. Just finished picking my last eggplant of the summer. It seems fitting that I use this recipe as the final summer garden treat. The sun had warmed the eggplant and in turn made this special Aubergine Dip dreamy. The garlic, fresh parsley, ground cumin and hot paprika developed over the afternoon to make this a dip something you just want to hide and not let anyone else have any. I of course, wanted to share, so served this at the beginning at the football game this afternoon. I can't add anything to this recipe, (except for a bit of salt to the eggplant to draw out some of the juices in the beginning) as it is perfect on it's own. Thank you so much, Chef floWer. Made for *PAC07*.


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