Eggplant Parsley Dip

Eggplant Parsley Dip

From   Tea Time

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Dip

Type: Fusion

Roasted eggplant dip flavoured with parsley


  • 2 1
  • Garlic 4 to 5 cloves
  • French bread 1 loaf
  • Medium white onion, finely chopped 1
  • Garlic cloves, chopped 2 to 3
  • Fresh parsley, chopped 2 to 3 tbsps + to garnish
  • Medium tomato, chopped 1
  • Paprika powder ½ tsp
  • Roasted cumin powder 1 tbsp
  • Red wine vinegar 1 tbsp
  • Salt to taste
  • Lemon juice 1 tbsp
  • Olive oil 2 tbsps
  • Yogurt 2 tbsps


  • Preheat oven to 180º C.
  • Prick eggplant all over with a fork. Make a few slits and insert garlic cloves in the slits. Apply a little oil all over the eggplant and keep it in a disposable baking dish.
  • Place the baking dish in the preheated oven and bake in the preheated oven till the skin charred and the eggplant is cooked.
  • Bring the baking dish out of the oven, let it cool slightly before peeling off the skin. Scoop out the flesh and finely chop the flesh and put into a mixing bowl.
  • Diagonally slice the loaf of French bread into 10 slices. Place these slices on a baking tray, and toast them in the oven.
  • Add onion, garlic, parsley, tomato, paprika powder, roasted cumin powder, red wine vinegar, salt, lemon juice, olive oil and yogurt to the eggplant and mix well. Transfer into a serving bowl.
  • Place the toasted French bread slices on one side of a serving platter, place the bowl with the dip on the other side. Garnish with more parsley and serve.