Smokey eggplant dip

eggplant dip
Serves: 8
Prep: 30 minutes
Cook: 35 minutes

1 large  1 large  eggplant

700 g 25 oz

1 Tbsp  1 Tbsp  lemon juice

2 Tbsp  2 Tbsp  tahini

30 g 1 oz

1/2 tsp  1/2 tsp  ground cumin

1 1/2 Tbsp  1 1/2 Tbsp  garlic-infused extra virgin olive oil

30 g 1 oz

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve


  1. Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

  2. Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

  3. To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

  4. To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 


  • This can be stored in an airtight container in the fridge until ready to serve (up to two days)
  • For a spicier version, add fresh red chilli to taste 
  • This dip is delicious served with low FODMAP vegetable sticks, toasted low FODMAP bread, crispbread or flatbread
Nutrition Information (per serve)
Energy 310 Kj / 74 cal
Protein 2.00g
Carbohydrates 1.00g
Sugar 1.00g
Total Fat 7.00g
Saturated Fat 1.00g
Fibre 2.60g
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