Eggplant Onion Dip

Eggplant Onion Dip

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This is a lovely dip as is, served with pita bread, but you can also use it as a pizza topping, or on potatoes or even as a pasta sauce.


Serves: 6 

  • 2 eggplants
  • 1 onion
  • 1 large clove garlic
  • pinch coarse salt
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 2 pinches dried parsley
  • black pepper, to taste

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 200 degrees C. Place the whole eggplants on a tray and cook 20-30 minutes until tender. Meanwhile, steam the peeled onion until just tender.
  2. In a food processor combine the garlic and salt. Add the onion and puree. Add the olive oil, tomato paste and lemon juice and blend.
  3. When cool enough to handle, slice the eggplants in half and scoop out the flesh. Add to the food processor with the cumin, parsley and pepper and puree.

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