Greek Eggplant Dip

    50 minutes

    Za'atar is a popular Middle Eastern herb and spice mix that contains oregano, sumac and sesame seeds. It adds a lovely flavour to eggplant dip.

    4 people made this

    Serves: 4 

    • 1 large eggplant
    • 1 tablespoon olive oil
    • 2 teaspoons red wine vinegar
    • 3 cloves garlic, crushed
    • salt and pepper, to taste
    • za'atar, to taste (optional)
    • 1 tablespoon olive oil, extra

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:50min 

    1. Preheat the grill. Prick the eggplant all over with a fork to prevent it bursting, place it on a tray and grill 10-15 minutes, turning regularly, until soft and charred.
    2. When cool, slice the eggplant in half lengthwise and scoop out the insides. Mash the flesh in a bowl with a fork until smooth. Add 1 tablespoon olive oil, vinegar, garlic, salt and pepper and a little za'atar. Mix well.
    3. Serve at room temperature with the other tablespoon of olive oil on top, and sprinkled with a little more za'atar.

    Recently Viewed

    Reviews and Ratings
    Global Ratings: