Eggplant (Aubergine) Dip Recipe

Name: Eggplant (Aubergine) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (approx 1 pound); 3 garlic cloves, peeled; ½ teaspoon soy sauce, to taste; 1 cup fresh tomato, chopped; 1 teaspoon dried basil, crushed; 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 tablespoons minced green onions; 1 tablespoon minced fresh parsley; 1 tablespoon chopped fresh basil

Servings: persons

1
Cut the eggplant in half lengthwise.
2
Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
3
As the eggplant cools, gently squeeze out the excess liquid.
4
Use a spoon to scoop pulp from the skin; discard skin.
5
Place the pulp in a bowl and mash with a fork.
6
Using a garlic press, crush the garlic into the bowl.
7
Add all of the other ingredients and blend well.
8
Season to taste with salt and freshly ground pepper.
9
Cover and chill for at least 2 hours before serving.
10
Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
11
Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant (approx 1 pound), 3 garlic cloves, peeled, ½ teaspoon soy sauce, to taste, 1 cup fresh tomato, chopped, and more.

Yes, Eggplant (Aubergine) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggplant (Aubergine) Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions