Eggplant Dip

MOL Kitchen
Creamy, savory dip!


  • 2 large eggplant
  • 1 red bell pepper
  • 4 tbsp olive oil
  • 8 cloves garlic
  • 1 lemon juiced
  • 1/3 cup tahini
  • 1/2 tbsp tomato paste or 2 tomatoes, roasted with eggplant
  • 1/4 cup olive oil
  • 2 tbsp parsley chopped
  • 1 tbsp chicken style seasoning
  • sea salt to taste


  • Preheat oven to 375 F.
  • Cut eggplant and bell pepper in half and brush with 4 tablespoons of oil. Make several slits in each half and insert garlic into slits on each half.
  • Bake for 1 hour. Cool and peel.
  • In a food processor put eggplant and pepper with garlic, lemon juice, tahini, tomato paste and 2 tablespoons of olive oil. Puree to a smooth paste. Adding more oil as needed. Season with chicken style seasoning and salt
  • Garnish with olive oil and parsley. Serve with fresh pita bread or vegetables.
  • Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)


If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!


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