Smoked Eggplant Dip (vegan, GF)

Tom and I recently received a 'Nipper Kipper Smoker Oven' from his dad which I think may be one of the best gifts I have ever been given. As soon as we brought it home we used it to smoke the recent harvest of home grown eggplants as I wanted to recreate a smoked eggplant dip I tried down at The Farm Byron Bay, Three Blue Ducks restaurant. However, don't be fooled this recipe can still be created if you don't have a Nipper Kipper you can just use your average oven however your dip will definitely be lacking the smokey flavour!

Eggplants are rich in iron and calcium, as well as Vitamin K and bioflavonoids they are a great healthy heart food! It is best if you can consume the skin of the eggplant as they have such a high concentration of nutrients however unfortunately the skin doesn't blend to well in the dip and creates a tough texture and taste. Although add the leftover skins to your salads or roast them into chips. 



  • 2 large eggplants
  • 2 tbsp tahini
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 1/4 cup parsley
  • 2 tsp Himalayan salt
  • 1 tsp cracked pepper


  1. Cut your eggplants in half (lengthways) and rub with a tablespoon of olive oil and a teaspoon of salt.
  2. Smoke your eggplants in your Nipper Kipper if you're lucky enough to have one, if not then just roast them in your oven for 40 minutes in a baking tray.
  3. Once smoked/roasted scoop out the inside flesh of the eggplant into your blender (if roasted properly it should be really easy to scoop out with a spoon).
  4. Add all the leftover ingredients into the blender with the eggplant and blend.
  5. Blend the mixture for a couple of minutes until it reaches a smooth and creamy texture (if it isn't blending to well add a little extra lemon juice or olive oil).
  6. Once blended store in an airtight jar or container in the fridge for a week or two.

Tom and I eat the dip on my eggs in the morning, as a side with our meat and veg for dinner or as a dip for veggie sticks and crackers.