Skip to main content Search
Grilled eggplant dip

Grilled eggplant dip
4.0 43 ratings
Prep. 15 min
Total 2 h
6 portions
Sign up for free

Ingredients

  • eggplants (approx. 900 g total), room temperature
    2
  • tahini
    2 tbsp
  • garlic cloves
    1 - 2
  • lemon juice
    20 g
  • sea salt to taste (optional - see Tips)
  • ground black pepper to taste
  • paprika to serve
  • fresh parsley leaves only, roughly chopped, for garnishing
    2 - 3 sprigs
  • extra virgin olive oil for drizzling
  • pita bread toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Protein 3.3 g
Energy 374.6 kJ / 89.2 kcal
Fat 5.5 g
Fibre 5.2 g
Carbohydrates 4.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 recipes
Australia and New Zealand
Wholefood child 88 recipes
Australia and New Zealand

You might also like...

Ricotta pancakes with fruit compote and yoghurt

4.6(26)

1 h 25 min

Beetroot and horseradish relish

5.0(1)

50 min

Grated carrot salad (Thermomix® Cutter)

4.4(7)

5 min

Raspberry ombré chia parfait (Post-natal)

4.6(30)

1 h 15 min

Vegan carrot cake with orange frosting

3.8(48)

2 h 5 min

Cashew sour cream

4.8(82)

10 min

Peach and plum upside-down cake

4.0(35)

50 min

Gluten free Mediterranean bread

4.7(29)

1 h 35 min

Zingy avocado and lime dip

4.8(73)

10 min

Stuffed zucchini

4.5(59)

1 h 5 min

Vegan butter

4.4(28)

8 h 5 min

Lebanese-style hommus

4.7(24)

13 h 15 min