Turkish Eggplant Dip

Turkish Eggplant Dip

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This roasted eggplant dip is served everywhere in Turkey. At its most basic it is just eggplant, lemon, olive oil and salt but you can jazz it up with spices or garlic.


Serves: 6 

  • 2 eggplants
  • 4 tablespoons olive oil
  • juice of 1/2 lemon, or to taste
  • salt, to taste

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 250 degrees C and line a baking tray with aluminium foil.
  2. Prick the eggplants with a sharp knife several times. Place on baking tray and roast 45 minutes. Let cool.
  3. Peel the skin away from the eggplants and place them in a fine mesh sieve. Press to extract as much liquid as possible, then chop the pulp. Mix with olive oil, lemon juice and salt.

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