Grilled eggplant dip

Grilled eggplant dip

4.0 42 rating

Prep. 15 min

Total 2 h

6 portions

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

Calories 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...

Coconut quinoa with sticky mango

30 min

Polenta

25 min

Polenta zucchini slice

2 h 10 min

Lupini cheese

3 h 20 min

Mushroom ragu with polenta toast

1 h 40 min

Zucchini tortillas with falafel

25 h 30 min

Zucchini pistachio loaf

1 h 30 min

Baba ghanoush

1 h

Black tahini banana bread

1 h 20 min

Carrot gnocchi with zucchini cream

1 h 15 min

Black tahini and beetroot hommus

1 h 10 min

Traditional hommus

25 h 5 min