Eggplants make a great base for dips. You'll find recipes for classic Baba Ghanoush here as well as variations using other ingredients.
A hummus with eggplant. using tinned chickpeas makes this hummus very quick to prepare. You can add extra garlic, or some lemon juice, if you prefer a zestier hummus.
This sweetly spiced, melt-in-the-mouth dip is great for vegetarians, but meat-eaters will love it too. It is good as an appetiser or a light supper.
This is a delicious and spicy aubergine dip called Moutabel that is popular in Syria, Lebanon and Palestine. It is best eaten with fresh hot pita bread.
Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.
A Mediterranean dip of sweet grilled eggplant accented with onion, olive oil and dill. You can adjust the seasonings to your liking.