Eggplant Dip

For a healthy snack between meals, try this low-calorie dip made from delicious eggplant.

Eggplant Dip

By Jackie Published: April 1, 2012

  • Yield: 3 Cups (48 tbsp) (1 Servings)
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

Good for: Vegans, Vegetarians, Gluten free diets, Dairy free diets



  1. Brush eggplant and onions with olive oil. Place slices of eggplant and onion on a baking sheet and roast in 350C oven until soft but before turning golden (About 45min- 1 hour).
  2. Place cool eggplant and onion in a food processor and blend until pureed.
  3. Add –extra virgin olive oil, lemon juice, garlic, cumin, coriander, cayenne, and pepper- and pulse until well blended.
  4. Mixture should look smooth and creamy. Add salt to taste.
  5. Place smooth mixture in a bowl.
  6. Serve with fresh vegetables, rice crackers, or pita chips.

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