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Aubergine Dip

Makes 1 1/2 cups


  • 20g Australian butter
  • 1 large eggplant, peeled and finely chopped
  • 1 medium onion, peeled and finely chopped
  • 1/3 cup water
  • 1/2 cup Australian natural yogurt
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh parsley
  • salt and ground black pepper, to taste
Download Recipe (PDF)


  1. Melt butter in large frypan. Add eggplant and onion and saute for 2-3 minutes. Add water and cook for 10 minutes or until eggplant has softened. Allow to cool. Combine eggplant mixture with yogurt, garlic, parsley and seasonings. Refrigerate for several hours for better flavour. Serve with crackers and vegetable sticks.

Nutritional Information

Nutrients per serve:
Energy (kj) 410
Protein (g) 1.7
Fat, Total (g) 9
Carbohydrates (g) 2.6
Sodium (mg) 0
Calcium (mg) 47
Iron (mg) 0


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