Grilled eggplant dip

Grilled eggplant dip

4.0 43 ratings

Prep. 15min

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...

Asparagus risotto

40min

Tzatziki

15min

Hommus

15min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40min

Roasted carrot dip

1 h

Baba ghanoush

1 h

Mushroom ragu with polenta toast

1 h 40min

Linseed crackers with mutabbal beitinjan (eggplant dip)

16 h 20min

Falafel

25 h 30min

Ricotta dumplings with napoli sauce

55min

Black tahini and beetroot hommus

1 h 10min

Traditional hommus

25 h 5min