Processed with VSCOcam with g3 preset

Eggplant Dip

Course Appetizer


  • 1 md Eggplant
  • 3 md Green onions, finely chopped
  • 1 lg Tomato, peeled & chopped
  • 1 sm Clove garlic, finely chopped
  • 1/2 Stalk celery, finely chopped
  • 1 tb Fresh lemon juice or vinegar
  • 1 tb Vegetable oil
  • 1/2 ts Salt
  • 1/4 ts Freshly ground pepper


  • Eggplant dip is popular in many Mediterranean countries. 
  • In the West it is often called poor man’s caviar. It’s good with raw vegetable dippers or on crisp Melba toast.
  • Prick whole eggplant in several places with a fork.
  • Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing.
  • Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery.
  • Add lemon juice, vegetable oil, salt and freshly ground pepper. 
  • Cover tightly and refrigerate for several hours to blend flavors. 2 tb – 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)


by Elizabeth Rodier


Recipe Rating

Please enter your comment!
Please enter your name here