Recipe: Smoky eggplant dip

This smoky eggplant dip is essentially a shortcut version of one of my favourite dips ever: baba ghanoush. Specially formulated for those days when you don’t have the time or equipment to make the real deal.

Instead of imparting a smoky flavour by actually charring the eggplant, this recipe relies on smoked paprika and smoked salt, two of my favourite ingredients.

This dip is gluten-free, dairy-free, low-carb, vegetarian and vegan. You can enjoy it with veggie sticks or crackers (such as Carman’s or Olina’s) or as a sauce to serve with Middle Eastern fare.

Smokey eggplant dip

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 medium eggplant
  • 2 garlic cloves, unpeeled
  • 1/3 cup tahini
  • 1/2 lemon
  • 1/2 tsp smoked paprika
  • 3/4 tsp smoked salt
  • 1/4 tsp cumin


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Cut stem off eggplant and place them whole in a baking tray lined with baking paper or foil.
  3. Wrap garlic cloves in foil and place next to eggplant.
  4. Roast eggplant until very soft (20-30 minutes).
  5. Place eggplant in a food processor. Squeeze roasted garlic cloves out of their skin into the processor. Add rest of the ingredients and process until smooth.
  6. Check seasoning, let cool down and enjoy.

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