Roasted eggplant and tomato dip

2 medium eggplants

2 tbs oilve oil

1/2 tsp salt

3 garlic cloves

1 tsp sweet paprika

1/2 tsp ground cumin

100g Flavorite tomatoes, halved

1 tbs lemon juice

Extra eggplant

Oil for frying

Preheat oven to 200C. Remove 3 strips of skin from each eggplant, leaving it striped. Cut eggplant into big chunks and place in a roasting pan with oil and salt.

Roasy for about 25min or until soft and coloured. Add, garlic, paprika, cumin and tomatoes and roast for about 10mins.

Put into processor with lemon juice and blend to a puree. Cut extra eggplant into very thin slices. pat dry and deep fry (or pan fry) until crisp.

Serve crisps with dip.


Eggplant also known as aubergine and oriental eggplant is closely related to tomato and capsicum.

Choose firm, heavy (in comparison to size) eggplant with dark shiny skin and a fresh green stalk.

A wilted or spongy eggplant will oftern be bitter and of poor flavour.

Posted in: All Recipes

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