Recipe for Aubergine Dip

Aubergine Dip

Aubergine Dip
Aubergine Dip


2 aubergines
2 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
2 tbsp tahini
3 tbsp olive oil
Salt & black pepper, to taste
1 tbsp chopped flat leaf parsley
½ tsp ground cumin
1 tsp smoked paprika



  • Prick the aubergines with a fork. Bake the aubergines until the skin is charred and blackened and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
  • Set aside to cool
  • When cool enough to handle, cut the aubergines in half and scoop out the flesh.
  • In a food processor blitz the cooled aubergine flesh with all the remaining ingredients.
  • Place in a serving dish and finish with a drizzle of olive oil and a little extra paprika