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Chef Bruce’s Eggplant Dip Recipe

Our eggplant dip on special this month is seriously delicious, so we wanted to make sure as many people as possible got to enjoy it! It’s simple to make, gluten-free and vegan. Oh, and did I mention really tasty?!

serves 10 people

3 large eggplants
1/2 cup salad oil
8 cloves of garlic
4 large bell peppers
1 jalapeño pepper
1/2 cup tahini
salt & pepper to taste
1/2 lime
1 cup of olive oil


Peel the eggplant.eggplant
Grill them with salad oil until soft.
Roast the cloves of garlic.
Roast the bell peppers & jalapeño pepper over fire.
Slice the peppers open and take the seeds out.
(Don’t wash the burnt parts of the pepper – this gives it flavor!)
Put all the vegetables in a bowl and add 1/2 cup of tahini.
Puree all of this in a blender.
Add salt to taste & black pepper, squeeze the limes and add olive oil. Mix well.
Serve with chips or seasonal vegetables for dipping.