The Best Persian Eggplant Dip

A delicious, vegan Persian style eggplant dip which is simple to whip up and impressive to serve- A lower calorie alternative to those watching their weight, without sacrificing taste! 
Author Arman @ thebigmansworld


  • 1 large eggplant chopped
  • 1 clove garlic minced
  • 1 1/2   onions diced finely and separated
  • 1/2 tsp turmeric
  • 2 heaped T natural soy yogurt or vegan friendly yogurt
  • Olive oil
  • Salt and pepper to taste
  • Pita bread/chips/crackers to serve


  • Coat a large frying pan with oil and once heated, add the minced garlic, half the diced onions and eggplant and cook on low until translucent. Remove from the heat in a bowl and allow to cool completely.
  • Add more oil to the pan and cook the remaining onions until caramelised and set aside.
  • Using two forks, shred the eggplant, garlic and onion mixture. Add the natural yogurt and mix until fully incorporated. Add salt and pepper to taste.
  • Reheat the frying pan and add the eggplant mixture and stir vigorously for 2-3 minutes until dip is warm.
  • Plate up, top with caramelised onions and serve warm with pita bread.


This dip, while best served warm, can also be eaten cold. Simply after step 3, allow to cool completely and refrigerate.