Roasted eggplant dip

Transport your taste buds and try Nadia Lim's beautifully flavoured roasted eggplant dip that is brilliant enjoyed with loved ones and served with capsicum pieces for dipping.

By Nadia Lim
  • 40 mins cooking
  • Makes 2 cup
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  • 2 eggplants
  • 2 clove garlic
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1 tablespoon tahini*
  • 400 gram tin chickpeas, rinsed and drained
  • 2 tablespoon sour cream
  • 1/4 cup finely grated parmesan
  • 2-3 tablespoons lemon juice
  • 2 tablespoon toasted seeds – pumpkin, sunflower etc
  • chopped herbs, to garnish – optional
  • capsicums, freshly roasted and sliced, for dipping


  • 1
    Preheat oven to 170°C and line a roasting tray with baking paper. Halve eggplants lengthwise, criss-cross flesh with a sharp knife and sear, cut side down, in a hot grill pan until coloured.
  • 2
    Combine garlic, oil and paprika. Transfer eggplant halves to tray, cut side up, and spoon flavoured oil on top. Roast for 20-30 minutes or until tender. Allow to cool then scoop out flesh (reserve skins) and place in a food processor. Add tahini and chickpeas and pulse until finely chopped. Add sour cream, parmesan and a squeeze of lemon and pulse to just combine. Season to taste.
  • 3
    To serve, spoon into eggplant skins, sprinkle with toasted seeds and garnish, if desired, with chopped herbs. Serve with capsicum pieces for dipping.


  • Check label if eating gluten free

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