Roasted Eggplant Dip Recipe

Roasted Eggplant Dip RecipeEggplant dip recipeI have not traditionally eaten a lot of eggplant, but after deciding to incorporate a lot more vegetables into my daily diet I have been keenly searching for recipes that feature vegetables.

Research also tells us that we tend to stick to the same small list of foods in our diet across a week, month and year and that there are nutritional benefits to breaking out a little and trying different foods. The Spice Adventuress recently shared with me that her favourite vegetable is Okra and I had to shamefully admit that I had never cooked with okra!

I also tend to get a little bored eating the same things over and over. As I explained to a girlfriend who asked me recently “what is your favourite thing to cook?”

Basically anything new.

Although, just like most Mum’s, week night cooking tends to steer toward the reliable and rehearsed recipes because life with three different aged children is just like that. Spaghetti Bolognese and chicken with rice and vegetables is on high rotation at my house and I won’t pretend otherwise.

This all leads me on my endeavour to try to cook with vegetables that I have avoided. Eggplant falls right into this category.

This Roasted Eggplant dip is a great way to get some more eggplant into your diet. It can also be used as an accompaniment to a simple rice bowl with grilled chicken.

It is quite easy to make. The eggplant will collapse in on itself when it is roasted, which I find kind of gorgeous and appealing.

You will need to let it cool a little before working with it, or if you are impatient like me, you will have to use some nifty cutlery tricks.

roasted eggplant

Roasted Eggplant Dip
Prep time
Cook time
Total time
Serves: 6
  • 2 large eggplants
  • 50ml of olive oil
  • Half a lemon
  • 150ml of plain greek yoghurt
  • 2 garlic cloves, crushed
  • A pinch of ground cumin
  • Salt and pepper to season.
  1. Preheat the oven to 190 degrees celsius
  2. Pierce the skin of the eggplant with a knife and then place them on a baking tray.
  3. Place in the oven and cook for around 45 minutes or until very soft.
  4. Remove from the oven and cut in half. Scoop out the flesh and place in a bowl. This should be very easy to do once they are completely cooked through.
  5. Heat the olive oil in a pan and add the garlic and cook very gently for 1 minute. Add the cumin and cook very gently for another 30 seconds. You want to just heat it through.
  6. Add eggplant, olive oil and garlic mixture and the juice of the lemon into a food processor and blend until smooth.
  7. Gradually add the yoghurt and then season with salt and pepper.
  8. Chill in the fridge before serving.

I sometimes add some cooked chickpeas into he mix if I have some sitting around. I then adjust with a little extra lemon and salt if needed.

You can dress this dip with an extra swirl of olive oil and some toasted pine nuts. Some roasted cumin and coriander seeds in oil would also not hurt, but I am a little obsessed with this at the moment so I may be biased.

Serve it as an entrée with bread or crackers or as an interesting accompaniment to chicken, lamb or fish.

If you are also looking to incorporate more vegetables into your life then you might like to read cookbooks by the love of my life 

my food hero Yotam Ottolenghi who writes for the Guardian and who this week featured a lovely recipes inspired by Melbourne’s own Kathy Staples from the Sweet Greek Shop. 

Either way, enjoy your Roasted Eggplant Dip recipe.

Roasted eggplant dip recipe

Happy Eating.

Dani xx

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One thought on “Roasted Eggplant Dip Recipe

  1. Thanks for reminding me about this delicious dip. Now I have an easy recipe to make it myself, and will add to my range of veggies. Thanks, Dani B.

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