Roasted Aubergine dip

A dip first sampled on a tour of the Italian coast and something we have wanted to re-create ever since!


This roasted aubergine dip is rich and creamy with a similar flavour to houmous but with more depth.  It’s incredibly moreish and is delicious served with crudities or toasted wholemeal tortilla chips. 




2 aubergines approx. 300g each inc skin

3 garlic cloves, minced

70g tahini

25g lemon juice

½ tsp cumin, ground

½ tsp salt

¼ tsp smoked paprika



Prep:  10 mins

Cook:  45 mins

Serves:  2-4


1.  Preheat the oven to 180°C.


2.  Cut the aubergines lengthways, score the flesh and bake them for 45 minutes, flesh side up.


3.  When they are soft and cooked through, leave them to cool slightly.  Scoop out the flesh into a blender and blend it with the remaining ingredients.


4.  Can be served warm or cold.


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