Grilled eggplant dip

Grilled eggplant dip

4.0 43 ratings

Prep. 15 min

Total 2 h

6 portions

Ingredients

eggplants (approx. 900 g total), room temperature
2
tahini
2 tbsp
garlic cloves
1 - 2
lemon juice
20 g
sea salt to taste (optional - see Tips)
ground black pepper to taste
paprika to serve
fresh parsley leaves only, roughly chopped, for garnishing
2 - 3 sprigs
extra virgin olive oil for drizzling
pita bread toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Protein 3.3 g

Calories 374.6 kJ / 89.2 kcal

Fat 5.5 g

Fibre 5.2 g

Carbohydrates 4.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Wholefood child 88 Recipes
Australia and New Zealand

You might also like...

Show all

Steamed vegetables with kefir dressing (gut health)

40 min

Caesar salad dressing

10 min

Capsicum and sun-dried tomato dip

5 min

Béarnaise sauce

20 min

Roasted capsicum & cashew vegan spread

5 min

Diane sauce

20 min

NZ mustard sauce

15 min

Basic Hollandaise sauce

15 min

Leek and smoked salmon dip

55 min

Romesco dip

10 min

Black tahini and beetroot hommus

1 h 10 min

Smashed pea and bean dip

30 min

Show all