Greek Eggplant Dip

Greek Eggplant Dip

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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.


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.

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