Print Recipe

Eggplant Dip

Adapted from Plant Pure Nation by Kim Campbell
Prep Time10 mins
Cook Time45 mins
Resting Time10 mins
Total Time55 mins
Course: Side Dish
Servings: 6 people


  • 1 medium eggplant
  • 1 15oz chickpeas rinsed and drained
  • 1-3 tbsp tahini 1 tbsp or less is best for a low fat version
  • 1 medium lemon
  • 2 cloves garlic
  • 1/4 cup water
  • 1 bunch parsley
  • salt to taste


  • Cut the eggplant length ways in half and prick the skin with a fork all over. Put the eggplants with the skin up on a baking sheet on parchment paper and put them in a preheated oven of 400 degrees F for 45 minutes.
    Once cooled, scoop the flesh out of the skin and put all the rest of the ingredients with the eggplant flesh into a blender.  The dip can keep for three days.
    Enjoy with vegetables, crackers, or pieces of pita bread