Romanian Eggplant Dip

Romanian Eggplant Dip

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This eggplant dip has a great spiky flavour from raw onion. You want to make sure the eggplants are well blackened when cooking so they may take a little longer.


Serves: 12 

  • 3 eggplants
  • 100ml sunflower oil
  • 1/2 small onion, very finely diced
  • salt and pepper, to taste

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the grill. Prick the eggplants all over with a fork and grill about 20 minutes, frequently turning so they char on all sides. Let cool.
  2. Cut the eggplants open and scoop out the flesh. Place the flesh in a food processor and blend while drizzling in the oil until it has a smooth consistency.
  3. Stir in the onion and season with salt and pepper.

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