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Turkish Eggplant Dip [Vegan, Grain-Free]

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Even though this eggplant dip may not look super pretty, it is SO flavorful! This dip makes a perfect side dish for a barbeque, but it is also great for lunch on bread or as a snack to dip in with some bread or vegetables. Is there really anything better than garlicky eggplant?

Turkish Eggplant Dip [Vegan, Grain-Free]



Cook Time



  • 2 eggplants
  • 7 tablespoons vegan yogurt (it is best to use a thicker kind of yogurt)
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • Pepper and salt
  • A splash of lemon juice
  • Some fresh mint


  1. Preheat the oven to 390°F.
  2. Prick in the eggplants with a fork in several places and bake them for about 60-75 minutes until they have softened entirely on the inside.
  3. Make the garlic oil by heating two tablespoons of olive oil in a pan. Add the 2 cloves of garlic when the oil is hot and fry for a few minutes. Remove the cloves of garlic from the oil and leave the oil to cool a bit.
  4. Slice the eggplants open and scrape the insides out with a fork. Put this into a bowl.
  5. Add the yoghurt and the olive oil and stir everything together.
  6. Season the eggplant salad with pepper, salt, lemon juice, and mint.





Hi! I am Karlijn. I am 25 years old, I am from the Netherlands and on my blog Karlijn’s Kitchen I share recipes for people with food intolerances. My recipes are low FODMAP, gluten-free, lactose-free and lately I have been sharing more plant-based recipes too. I believe that everybody should be able to enjoy cooking and eating, also if you have intolerances or allergies!



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0 comments on “Turkish Eggplant Dip [Vegan, Grain-Free]”

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5 Months Ago

It looks similar to baba ganoush which I ate lots of when I worked in an Israeli restaurant years ago. I could never find one that I liked as much as the one served there I should try this one.


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