Eggplant Dip

Jenny Smith
Jenny Smith

Cook: 45min

Yield: 1 small pot

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food


  • 1 eggplant
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Juice from 1 lemon
  • 1 tsp paprika


  1. Grill eggplants until skins wrinkle and eggplant is soft on the inside. Rotate occasionally (approx 45 mins). Alternatively cook by rotating over an open flame
  2. Peel skin off and blend eggolant into a pulp in a blender
  3. Make a balsamic vinaigrette by whisking (or shaking) together vinegar and olive oil
  4. Mix together vinaigrette, lemon juice, eggplant pulp and paprika and you are done!
  5. Chill before serving. It is a great addition to a cheese board or even straight on vogels toast with avocado and tomato

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Keywords: Eggplant Dip, Eggplant, Dip