11/06/2026
Early morning starts mean I am ready for brunch after school drop off!
OMG this so Delish!
If you love eggplant you will love this and so easy!
Roasted Eggplant Dip 🍆
One of those recipes that looks a bit rustic on the plate but tastes like you’ve put in far more effort than you actually have.
You’ll need:
• 1 large eggplant, sliced
• Garlic oil (see note below)
• About 8 roasted garlic cloves
• ½ cup tahini
• 2 generous dollops Greek yoghurt
• A handful of fresh dill
• A handful of fresh parsley
• Salt and freshly ground black pepper
• Extra garlic oil for drizzling
Method:
Coat the sliced eggplant in garlic oil and bake at 200°C for around 25 minutes, or until golden, soft and beautifully caramelised.
Transfer the eggplant to a plate and mash with a fork. As you mash, you can pull out any larger pieces of skin if you like. Personally, I leave most of it in. That’s where a lot of the flavour lives.
Add the roasted garlic cloves and continue mashing until combined.
Stir through the tahini, Greek yoghurt, dill, parsley, salt and freshly ground black pepper.
Give everything a good schmush together right on the plate. No food processor required.
Finish with a drizzle of garlic oil and serve.
Today I enjoyed mine with slices of homemade spelt bread that were just starting to go stale. Turns out slightly stale bread is absolutely perfect for scooping up this smoky, creamy dip.
Garlic Oil Note:
My garlic oil is simply whole garlic cloves roasted in about ½ cup olive oil until soft, sweet and golden. I usually throw in around two dozen cloves because there is no such thing as too much garlic in this house.
🌿 Simple ingredients.
🌿 Fresh herbs from the garden.
🌿 Real food.
Have you ever made tahini?
You will never buy shop bought again!
So easy let me know if you would like to know how 🩷
