Smoked Eggplant Dip

 Smoked Eggplant Dip   

This smoked dip is creamy, flavoursome and so easy to make! Use it as a dip, spread on toast or as part a bigger meal. ⁣This is heavily inspired by baba ganoush! I just added in some Greek yoghurt for a little protein boost for little ones!

Little Z doesn’t enjoy eggplant but he was intrigued to try it after it arrived in our veg box. He thoroughly enjoyed this and had fun dipping. 

Ways to serve smoked eggplant dip salad:

  • On toast
  • In a sandwich
  • As a dip
  • As a sauce


Prep: 5 mins

Cook: 35 mins

Serves: 1 adult & 1 toddler

Suitable From: 6 months + 

What do you need?

1 small aubergine ⁣

1 tbsp olive oil

1 tbsp tahini⁣

A squeeze of lemon juice ⁣

1 small garlic clove ⁣

1 tsp paprika

2 tbsp full fat Greek yoghurt 

1 tbsp chopped parsley

1 tsp sesame seeds


Preheat your oven time 180c⁣.

Slice the aubergine and pop into  baking tray

Drizzle over the olive oil and bake for about 30 mins, turning halfway. 

Add the tahini, lemon juice, paprika, Greek yoghurt and garlic to a blender .

Remove the skin from the aubergine and add to the blender.

Blitz until smooth and creamy.

Top with some chopped parsley and sesame seeds.

Store in the fridge for 2 days in an airtight container. 

If you’re looking for more easy, healthy and delicious snack ideas like this then check out my ebook, easy healthy snacks!