Guest Post: Roasted Eggplant Dip
Prep time: 
Cook time: 
Total time: 
  • 1 lge or 2 med sized eggplants
  • 2 tbsp yoghurt
  • 2 tspn tahini
  • 1 clove of garlic, finely minced
  • 2 lemons, juiced
  • salt, generous pinch
  • olive oil
  1. Pre-heat your oven to 200’c cut the eggplants in half-length ways and place flesh side up on a baking tray. Drizzle a little olive oil over the top of the flesh and bake for about 1 hour. You are looking for the eggplant to be quite soft in the interior.
  2. Allow the eggplant to cool, then pull off the skin, place in a strainer to allow any excess water from the eggplant to escape. Then mash the eggplant pulp to a paste, add the garlic, yoghurt, and lemon juice, salt and mix to combine.
  3. Check for seasoning and then drizzle a little olive oil over the top. Serve with some slices of toasted sourdough bread.
Recipe by The Life of Clare at