Grilled eggplant & garlic dip

Grilled eggplant & garlic dip
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  • Serves4 to 6
  • Prep time10 min
  • Cook time35 min
  • Timeout0 min
  • FreezingFreezes well


  • Olive oil drizzle
  • 1 1/2 teaspoon of salt (or more, see when putting the recipe together)
  • A large pinch of pepper
  • 1 large eggplant, cut in halves, length wise
  • 1 garlic bulb
  • 1/3 cup of tahini (sesame butter)
  • 1/3 cup of mayonnaise, either homemade or store-bought
  • 1 lemon’s juice & zest
  • Vegetables, to serve


  1. Preheat the oven oat 375 °F. Line a baking sheet with parchment paper. Then set aside.
  2. Baste the eggplant halves then add salt and pepper. Crisscross the top of the eggplant with the tip of a knife. Lay them onto the baking sheet, flesh-side down. Then set aside.
  3. Wrap the garlic bulb in foil and lay onto the baking sheet with the eggplant. Bake for 30 to 35 minutes or until the eggplant is soft.
  4. Remove the flesh of the eggplant and garlic then add to a food processor. Add all remaining ingredients and blend into a puree.
  5. Serve as a dip with vegetables.
Recipe published on August 19, 2018