Chefs' Recipes

Blue Nile's Ethiopian eggplant dip

Served with mountain bread, the smoky eggplant flavour of Blue Nile's Ethiopian eggplant dip is the perfect way to start your evening.

  • 15 mins preparation
  • 1 hr 10 mins cooking plus cooling
  • Serves 4
  • Print
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW
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  • 2 large eggplants (1 kg each)
  • 1 onion, finely chopped
  • 1½ tbsp extra-virgin olive oil, plus extra to serve
  • 3 garlic cloves, crushed with a mortar and pestle
  • 1½ tsp ground turmeric
  • 1 tbsp plain yoghurt
  • 1 long green chilli, finely chopped
  • Pinch of hot paprika, torn coriander and mountain bread (see note), to serve


  • 1
    Preheat oven to 220C. Place eggplant on a baking tray lined with foil and roast until blackened (50 minutes to 1 hour). Set aside until cool enough to handle (15-20 minutes), then halve lengthways and scoop out flesh (discard skin).
  • 2
    Meanwhile, sauté onion in olive oil in a large frying pan over medium heat until lightly golden (6-8 minutes). Add garlic and stir until fragrant (1 minute). Add eggplant and turmeric, stir until excess moisture has evaporated (2-3 minutes), then remove from heat and cool (10-15 minutes).
  • 3
    Blend eggplant mixture and yoghurt in a food processor until almost smooth and season to taste. Spoon into a serving dish, drizzle with olive oil, scatter with green chilli, hot paprika and coriander, and serve with mountain bread.


Mountain bread is available from supermarkets and delicatessens.