A delicious dip and great to include on the tapas menu.




Serves 4-8

2 medium eggplants, sliced into 2 cm cubes
¾ cup canola oil
4 Tbsp lemon juice
2 Tbsp tahini paste
3-4 cloves garlic, peeled and crushed
pinch salt
chopped parsley, for garnish


Preheat oven to 200°C.
Spray baking dish with a little oil. Add eggplant, half the oil and toss until coated.
Bake in preheated oven for 20-25 minutes or until very soft.
Scoop out the flesh. Place eggplant flesh, remaining oil, lemon juice, tahini paste, garlic, and salt into food processor.
Blend for 30-45 seconds until a coarse paste.
Garnish with parsley and serve with toasted pita bread or crackers.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 469kj
Protein 1.4g
Total fat 11.2g
- saturated fat 1.2g
Carbohydrates 1.3g
- sugars 0.9g
Fibre 1.6g
Sodium 22mg

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