Sunday, February 13, 2011

WHB#270: Eggplant Dip

Lynne from Cafe Lynnylu is hosting this edition of Weekend Herb Blogging and this week, we bring you the awesome Eggplant Dip!

You will need:

1 medium sized eggplant
 olive oil
salt & pepper

And that's it. Simple and nice.


1. Using a fork, make holes in the eggplant. Check out the video below for 'live' demonstration.

2. Bake in oven, at 250 deg C for about 20 mins. And this is what you should see at the end of the baking.

3. Cut the baked eggplant open, and using a spoon, remove all contents and place in bowl.

The soft flesh should yield easily. Use all of them, seeds and all!

4. Add in juice of 2 limes, chopped parsley, olive oil, salt and pepper. Using a fork, mash up.

5. Serve on toast or as a dip! This will taste great will a sunny-side up for breakfast or use as an healthy alternative to whipped potatoes on your mains.



  1. I adore eggplant! Your recipe looks fabulous! Thanks for joining in WHB#270.

  2. This dip looks wonderful to an eggplant lover like me. Thank you for the nice recipe.

  3. wow lovely and colorful your Eggplant really i loved that and Great idea . I think Very testy its recipe and interesting details shared in the post . Amazing your thought and i like it.......

    Romantic Dinner Bruges


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