Sundried Tomato and Eggplant Dip

Sundried Tomato and Eggplant Dip


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Eggplant dip with roasted eggplant, Greek yoghurt, onion, garlic, sundried tomatoes and basil makes a great starter when served with pita slices or crusty bread.


Serves: 6 

  • 2 eggplants, unpeeled and diced
  • 1 tablespoon coarse salt
  • 1/4 cup olive oil
  • 1/2 cup plain Greek yoghurt
  • 1 medium white onion, grated
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoon sundried tomatoes, diced
  • 1/3 cup flat leaf parsley, chopped
  • 4 leaves basil, chopped
  • 2 tablespoons lemon juice

Preparation:15min  ›  Cook:10min  ›  Extra time:3hours30min chilling  ›  Ready in:3hours55min 

  1. Sprinkle eggplant with salt then set aside for 30 minutes. Rinse and drain. Preheat oven's griller.
  2. Toss eggplant in olive oil. Grill on a baking tray until browned on both sides, about 10 minutes. Remove skin from eggplant.
  3. Add eggplant to a food processor with the remaining ingredients. Place in the fridge and allow to chill for at least 3 hours. Serve with pita slices, crusty bread or crackers.

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