Roasted Eggplant Dip

If you have roasted veggies, you can make this.

If you’re not yet on the bandwagon of roasting up trays of veg to get yourself a little prepared for the week. Download my free ebook and get on your way.

With as little as 5 minutes prep from you. The rest of the cooking time is in the oven. This is convenience! Multi-task by making something else, washing the dishes, having a cup of tea… whatever you feel like. The point is: the barrier of no time doesn’t exist when something is taking 5 minutes.

In the video I’m sharing about the important (but easy) balance of flavour that most home cooks miss and it makes all the difference to your food! I teach these easy flavour skills in Kitchen Saucery, so you can nail the flavour in your meals without needing a bunch of random ingredients you’ll never use again. We start this Sunday! Read more and sign up here.




Roasted Eggplant Dip


  • 500 – 800g eggplant

  • 2 tbsp + 1/4 cup extra virgin olive oil

  • Salt

  • Optional: A small bit of garlic or ginger

  • 1/4 cup cashews

  • 3 tbsp apple cider vinegar or lemon

  • 2 tbsp water

  • Pepper


  1. Preheat oven to 180 degrees C.

  2. Slice eggplant lengthways in half, then slice again into 1cm thick strips. Score flesh and arrange on baking tray. Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast in oven for 25 minutes, or until done.

  3. Place eggplant and remaining ingredients in a food processor. Blitz to combine to a smooth-ish dip, around 30 seconds.

  4. Tase test! Does it need more salt, olive, apple cider vinegar?

  5. Serve with my Mum’s Crackers.

  6. Transfer to a container and store in fridge for a week.




Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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