Grilled Eggplant Dip

Grilled Eggplant Dip


33 people made this

A Mediterranean dip of sweet grilled eggplant accented with onion, olive oil and dill. You can adjust the seasonings to your liking.

Bertha Mann

Serves: 6 

  • 1 large eggplant
  • 1 small onion, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat oven to grill setting.
  2. Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking tray and grill for 8 to 10 minutes, until soft. Turn eggplant over and grill for an additional 8 to 10 minutes. Remove from oven and slice in half.
  3. Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt and pepper. Serve hot or cold with pitta or crusty bread.

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