Vegetables with eggplant dip

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Vegetables with eggplant dip
  • 2 medium eggplant, pierced
  • 2 red capsicum, seeded, quartered
  • 2 clove garlic
  • 6 large button mushrooms, halved
  • 6 large yellow squash, halved
  • 2 medium zucchini, cut into 3cm pieces
  • 250 gram punnet cherry tomatoes
  • 1/4 cup lemon juice
  • 1 tablespoon tahini
  • 3/4 cup basil leaves
  • sumac, to sprinkle
  • crusty wholegrain bread, to serve


Vegetables with eggplant dip
  • 1
    Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
  • 2
    Arrange eggplant, capsicum (skin side up) and garlic on one tray. Spray with oil. Bake for 20-30 minutes. Set aside for 15 minutes.
  • 3
    Arrange mushrooms, squash, zucchini and tomatoes on remaining tray. Spray with oil and bake for 20 minutes (with first tray).
  • 4
    Slit eggplant and scoop out flesh. Transfer to a bowl and coarsely chop. Squeeze soft garlic flesh into bowl with lemon juice and tahini. Mix well and season to taste.
  • 5
    Peel and thickly slice capsicum. In a large bowl, combine capsicum with the other vegetables. Toss with basil leaves. Season to taste.
  • 6
    Sprinkle vegetables with sumac, accompany with eggplant dip. Serve with crusty bread.


Drained chick peas can be added. Okra is good in this dish when available.

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