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Eggplant Dip Sauce Recipe

Eggplant Dip Sauce Recipe

This is an appetizer to serve with drinks and crisp sticks of raw vegetables. Eggplants are particularly popular in Israel, where they are almost a staple food.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Easy Recipes, Sauces, Dips & Spreads, Side Dishes
Cuisine Mediterranean
Servings 6


  • 2 eggplants, about 10 oz (275 g) each
  • ⅔ cup (¼ pint/150 ml) olive oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • Freshly squeezed juice of 1 lemon
  • Salt and ground black pepper
  • Fresh coriander sprigs, to garnish
  • Black and green olives, to serve


  • Preheat the grill.
  • Cut both the eggplants in half lengthways and put them on a sheet of foil, skin side up.
  • Grill at least 2 in (5 cm) away from the heat for 20 minutes.
  • The skin will start to wrinkle and the flesh will become slightly smoky and soft.
  • Meanwhile, heat about 4 tbsp (60 ml) of the oil and saute the onions in a frying pan over a medium heat.
  • Then add the garlic and cook both the onions and garlic until they are soft but not brown.
  • Season with plenty of salt and pepper.
Keyword Party Recipe, Sauce recipes