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Roasted eggplant dip with paprika

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Roasted eggplant dip is one of my favourites and an easy way to prepare a whole eggplant. I love the colour and shape of eggplants as well as their flavour – they are so beautiful.


Roasted eggplant dip with paprika

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • 1 eggplant
  • 2 cloves garlic
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon paprika, plus more for dusting
  • 1 teaspoon salt
  • Juice of one lemon
  • 3 tablespoons of tahini
  • Micro red garnet for garnishing
  • Crackers or bread for serving



Preheat the oven to 200 C


Line a baking tray with baking parchment


Place the eggplant in the tray with the garlic


Drizzle with a little olive oil


Bake for 30 minutes or until the eggplant is very tender


You will need to remove the garlic after about 15-20 minutes when it has become very soft to avoid it burning and drying out


When the eggplant is cooked and cooled down, peel off the skin and add the flesh to a blender, along with the salt, tahini and lemon juice and blend


Transfer to a serving bowl and drizzle with olive oil and dust with paprika


Serve on crackers or bread dusted with paprika and garnished with micro red garnet


I used Urban Green micro herbs sourced from @myfruitologist Rozelle

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