Roast Eggplant Dip

I’m not sure what it is at the moment, perhaps my taste buds have matured but I am really loving everything eggplant at the moment!

This roast eggplant dip AKA baba ganoush is creamy and delicious and great to have as a snack with a few veggie sticks.

It makes about 2 cups of dip which should serve about 6 people and it’s nice to enjoy warm and freshly made or store it in the fridge until needed and serve it chilled or at room temperature.


Serving size: 6

  • 2 large eggplants (about 850g/30oz)
  • 2 cloves of garlic
  • 2 tbs tahini
  • 1 tbs olive oil
  • ½ tsp cumin
  • Juice from one lemon (about 2-3 tbs)
  • 1/8 tsp salt


  1. Pre-heat a moderate oven (180°C/350°F)
  2. Cut the eggplants in half and place face down on a greased baking tray and prick the skin with a fork
  3. Add the peeled cloves of garlic to the tray and place the tray in the oven for about 45min or until the eggplant is soft on the inside
  4. Remove the tray from the oven and once the eggplant is cool enough to handle, scoop out the eggplant flesh with a spoon and place it in a bowl, discard the skins
  5. On a chopping board mash the roasted garlic using the back of a fork then add it to the eggplant with the tahini, lemon juice, cumin and salt and mix to combine, or place all the ingredients in a food processor to blend
  6. Serve with the olive oil drizzled over the top

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Nutrition facts

Per Serving

  • calories: 102
  • cholesterol: 0mg
  • fiber: 5.3g
  • potassium: 314.2mg
  • protein: 3.2g
  • saturated fat: 0.8g
  • sodium: 75.6mg
  • sugars: 4.6g
  • total carbohydrates: 4.8g
  • total fat: 6.7g
Photograph by Hannah Noonan. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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