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



Serves 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 1000kj
Protein 1.6g
Total fat 24.5g
- saturated fat 1.9g
Carbohydrates 2.9g
- sugars 2.7g
Fibre 2.8g
Sodium 15mg

Click the vegetable name below to learn more about it: