Chunky Eggplant Dip in Endive Leaves

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Chunky Eggplant Dip in Endive Leaves

If you love eggplant as much as I do then go and make this amazing Paleo appetizer.  If you have any of the chunky eggplant leftover then go and add to your eggs in the morning!  OMG Paleo is so good.




  • 1 large eggplant (about 1 pound)
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup fresh flat-leaf parsley, chopped plus extra for garnish
  • 2 tablespoons tahini
  • 1 lemon juiced (about 1 tablespoon)
  • 2 bunches of endive leaves, pulled apart and rinsed


  1. Preheat oven to 450 degrees F.

  2. Prick eggplant with a fork and place on a baking sheet pan lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and Scoop the pulp into a food processor. Mix until smooth and transfer to a medium bowl.

  3. On a cutting board, using the flat side of the knife work the garlic and 1/4 teaspoon salt together until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with remaining salt and pepper.  Put in a serving bowl and garnish with fresh parsley.

  4. Take endive leaves and set around the bowl with the chunky eggplant dip in the center.  Enjoy!


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