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Eggplant Dip ~ Naturally Gluten Free

This dip is particularly smooth and creamy and always an excellent addition to any party. Eggplant is very low in calories and carbs making it a favourite for diet savvy guests

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  • 1. Preheat oven to 400 F and line a baking sheet with aluminum foil
  • 2. Cut eggplant in half lengthwise and brush with olive oil
  • 3. Place skin side up on the prepared baking sheet and bake for 20 minutes
  • 4. While the eggplant is baking, heat 1 tbsp. of the olive oil and add onions, sauté on low heat until soft, about 10 minutes
  • 5. Add garlic, coriander and chili powder and cook until fragrant, about 2 minutes
  • 6. Scoop the flesh out of the eggplant and put into a food processor, add in onion mix and lemon juice.
  • 7. Start the food processor and slowly add in the balance of olive oil until it becomes a smooth mixture.
  • 8. Generously season with salt and pepper.
  • 9. This eggplant dip goes especially well with raw red pepper slices and large green olives