Grilled Eggplant Dip

Grilled Eggplant Dip

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Grilled eggplant dip is a delicious and naturally creamy dip which has a middle eastern flavour. It is quick to make and can be served with pita chips or crackers as a delicious appetizer.

Grilled Eggplant Dip recipe - How to make Grilled Eggplant Dip

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 servings
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1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing

For Serving
pita bread or cream cracker biscuits

    Main procedure
  1. Pierce the eggplant with a knife or fork and grease lightly with some oil.
  2. Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
  3. Peel the skin off and discard.
  4. Place the pulp in a bowl and mash well using a fork.
  5. Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
  6. Refrigerate for at least 1 hour before serving.
  7. Serve with pita bread or cream crackers.
Nutrient values (Abbrv) per serving
Energy65 cal
Protein2.8 g
Carbohydrates12.6 g
Fiber6.6 g
Fat0.6 g
Cholesterol0 mg
Sodium26.4 mg