Eggplant dip is an easy to make recipe that will taste delicious too. Cook eggplant in the microwave for 4 minutes then add the other ingredients and serve.

The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, usually has an egg-like shape and a vibrant purple colour. It is important to eat vegetables of all colours of the rainbow.

Eggplants are a powerhouse of health benefits. They are rich in nutrients, have a high level of antioxidants and may reduce the risk of heart disease. Eggplant promotes blood sugar control, helps with weight loss, and has cancer-fighting benefits. There is something for everyone in eggplants! Incorporating eggplants into your diet will add a nutritional boost and promote a vibrant, optimum diet and lifestyle.

There are many delicious recipes using eggplants, but made in to this savoury dip, you won’t be able to get enough of it! Enjoy on your favourite raw vegetable or a healthy cracker!


1 eggplant
1-2 lemons, juiced
Tbsp tahini
1 clove garlic
Tsp olive oil
Salt to taste

Step 1
Pierce eggplant with a knife several times, then microwave on high until tender (about 4 minutes)

Step 2
Scoop out eggplant flesh and blend in food processor with lemon juice, tahini, garlic and oil until smooth

Step 3
Season with salt to taste and add more lemon juice, if necessary

10 Serves

Per Serve

Energy 86 kJ (16 Cal)
Protein 1g (16%)
Carbohydrates 1g (31%)
Sugars 1g
Fat 1g (53%)
Fibre 1g
Sodium 3mg
Calcium 15mg

Enjoy this healthy, delicious, Eggplant Dip on some low GI bread, crackers or even on your salad sandwich. This dip can also be eaten on raw vegies such as carrots, snow peas and celery. Assemble on a fancy platter and this dip will be a healthy hit at your next dinner party.

If you enjoyed the Eggplant dip, you might like to try: Red Kidney Bean Dip