Print Recipe

Eggplant Dip



  • 2 large eggplants washed and dried
  • 1/2 tsp dried or fresh parsley 
  • 1/2 tsp chili flakes
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp salt 
  • 1 large garlic cloves, peeled (or 2 small)
  • 1/4 cup cold pressed olive oil



  • Preheat oven to 400F. Line a baking pan with parchment paper. 
  • Place the eggplants on the pan and poke holes in the eggplant using a fork. Place the eggplant in then oven and cook for 50-60 minutes. 
  • The eggplant will collapse onto it self. - remove from the oven and allow to cool slightly.
  • Once cool enough to handle, remove the flesh and place into a food processor with the remaining ingredients. Process until silky smooth.