Eggplant Dip

Eggplant Dip

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 6 Servings

This Mediterranean-inspired dip can be served with fresh county bread or pita chips.


  • 1-1/2 pounds eggplant
  • 2 cloves garlic, finely chopped
  • 4 tablespoons best quality olive oil
  • 2 teaspoons fresh lemon juice
  • Sea salt and freshly ground black pepper or chili, to taste
  • 2 teaspoons chopped parsley, optional


  1. Preheat the oven to 350 degrees.
  2. Place the eggplant in the oven and bake until soft.
  3. Once the eggplant are cool enough to handle, slice, scoop out the flesh and place into a food processor along with the garlic.
  4. Process the mixture until smooth and then slowly add the oil, with the motor running, down the flute of the food processor.
  5. Stir in the lemon juice, salt, pepper, chili and chopped parsley, let stand for 20 minutes to allow flavors to blend, and then serve.


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