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Eggplant Dip
  • 1 medium eggplant (about 1 kg)
  • cloves garlic, crushed
  • ½ teaspoon salt
  • Juice of 2 small lemons or 1 large lemon
  • ¼ cup Tahini paste
  • Pinch cumin
  • 1 tablespoon chopped parsley
  1. Preheat oven to 220 °C.
  2. Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft.
  3. Cool and spoon out the flesh, removing juices with a paper towel.
  4. Mash with garlic, salt, lemon juice, tahini and cumin.
  5. Spoon into a bowl and sprinkle with parsley.
  6. Refrigerate before serving.

Tip: The eggplant can be grilled whole on the barbecue, turning frequently until soft.

Storage Suggestions

The dip will keep for 2-3 days in the refrigerator.

Equipment List

  • Chopping board
  • Large knife
  • Baking tray
  • Mixing bowl
  • Fork



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

114g Quantity per serving Quantity per 100g
Energy 389kJ 342kJ
Protein 3.3g 2.9g
Fat, total 6.7g 5.9g
— Saturated 0.8g 0.7g
Carbohydrate 2.6g 2.3g
— Sugars 2.5g 2.2g
Fibre 4.1g 3.6g
Sodium 205mg 180mg