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Herbed Eggplant Dip


1 6-ounce eggplant – sliced lengthwise

2 tbsp of fresh Italian Parsley

1 tbsp fresh chopped mint

½ tsp of fresh oregano

1 tbsp lemon juice

½ tsp of salt

4 tsp of olive oil.

¼ tsp dried red chilies


Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place eggplant sliced side face down on baking sheet. Bake for an hour and let cool.

Scoop out eggplant flesh and place in food processor, blender, ninja, or bullet. Now add the fresh herbs, lemon juice, salt, oil, and chilies. Puree until smooth.

Serve with fresh veggies, or IP Chips, or your favorite hand made flat bread or cracker.

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