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Eggplants taking over the vege patch? Here's a smokey eggplant dip that goes well with pita bread or kebabs. The trick is to get the eggplants to char to get the smoked flavour. Otherwise it tastes more like a lemony hummus.



1.5 kg eggplant
3 cloves garlic
1/3 cup tahini

1/3 cup lemon juice

cumin, salt, pepper to taste


1 tablespoon olive oil




Preheat oven to 180°C.

Char eggplants over a flame until the skin is blackened, then place them in the oven to roast for 20 minutes, or until flesh is soft. Allow to cool. 


Remove pulp from the skin and place the pulp in a food processor. Add the garlic, tahini, lemon juice, cumin, salt and pepper and blitz until you have your preferred texture. Adjust the seasoning. Remove to a dish.


Sprinkle with paprika and a drizzle of olive oil to serve.

Store tightly covered in the refrigerator for up to 4 days.
Best served at room temperature. 



Thanks to Barbara Greenwood for this recipe, which she demonstrated at the Nethercote Produce Market in 2016.


Image Credits:

Eggplant image by dnak CC BY 2.0 
Eggplant salad image by gran (self) GFDL or CC BY 3.0 
via Wikimedia Commons

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