Grilled eggplant dip

Prep   10 min
Cook   20 min

Roasting the eggplant until the skin is black and blistered may look alarming, but this is what gives the dip its unique smoky flavour.

  • Eggplant, 1 average
  • Olive oil spray, 1 spray(s)
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Onion, any type, 1 medium, finely chopped
  • Garlic, 2 clove(s), crushed
  • Ground cumin, ½ teaspoon(s)
  • Lemon juice, 2 tablespoon(s)


  1. Heat a chargrill or barbecue to medium–hot.
  2. Spray the eggplant with olive oil and grill, turning, for 15 minutes or until the skin is blackened all over. Cool slightly then peel away the blackened skin. Discard the skin and mash the fl esh with a fork in a bowl.
  3. Heat the olive oil in a medium saucepan over medium heat and cook the onion until soft. Add the garlic and cumin and cook for a minute longer. Add the onion mixture and lemon juice to the mashed eggplant and mix well. Season to taste and serve with vegetables cut into sticks or wholemeal pita bread from your daily bread allowance.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Healthy Fats & Oils1
Protein1.5 g
Total fat4.5 g
- Saturated fat0.7 g
Total carbohydrates3.9 g
- Total sugars3.7 g
Fibre3 g
Sodium8 mg