Eggplant dip

Grab the pita's and get dipping.

  • 25 mins cooking
  • Makes 2 Cup
  • Print
There are many versions of this dish. Grilling the eggplant over a flame gives it a smoky flavour. If you find it too messy, you can also roast them in the oven or in a covered barbecue.
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Eggplant dip
  • 2 eggplants all over with a fork
  • 1/4 cup olive oil in large bowl
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 finely chopped small red onion
  • 1 finely chopped medium ripe tomato
  • 1 tablespoon lemon juice


Eggplant dip
  • 1
    Pierce eggplants all over with a fork. Grill eggplants over low flame of gas cooker or barbecue until charred and tender. When away and discard skin.
  • 2
    Coarsely chop eggplant flesh; combine with olive oil in large bowl. Stir in parsley, red onion, tomato and lemon juice; season to taste.

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