Please Pass the Recipe

sharing recipes from one generation to the next


Eggplant dip servedWe eat lots of dip. With a retiree in the house my winter lunchtime fallback position is a bowl of soup with bread or crackers. I find it easy to make healthy soups with a wide variety of flavours and textures, but providing a nourishing healthy spread for the bread is another issue. I have already posted “mock turkey” and “potted steak,” rustic Australian ideas from my childhood, but I also make a variety of dips with vegetables and legumes. Today we had middle eastern style garlicky eggplant dip.


 1 large eggplant

2 cloves of garlic, or to taste

Salt and pepper

¼ cup chopped parsley

½ cup olive oil, approx.

Wash the eggplant and prick the skin all over with the tip of a knife. Roast the eggplant in a moderate oven for approximately 1 hour until it is soft. Slash the eggplant open, put it in a colander and with the back of a spoon squeeze as much liquid out as you can. Put the peeled and chopped cloves of garlic in the processor, add the drained eggplant, whizz to puree. With the processor motor running, drizzle in enough olive oil to create a light cream. Stir in the chopped parsley and salt and pepper to taste. Makes approx 2 cups of dip.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

One comment on “EGGPLANT DIP

  1. Pingback: April Cookbook Guru “The New Book of Middle Eastern Food” | Please Pass the Recipe

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