Smokey Roasted Aubergine Dip Recipe

If you saw my previous post I had made the middle eastern bread. All it needed now was some dips to go with it. I love the flavour of roasted aubergine, I have tried baba ganoush before, this dip is a bit more simple in flavour but it goes so well with freshly baked light bread. The other dip I made was marinated feta, I will post that recipe tomorrow.

Ingredients (serves 4)

  • 4 aubergine (aka eggplant)
  • 1 garlic clove, peeled and minced
  • juice of a lime
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano and mint
  • 1/2 tsp ground cumin
  • pinch of chilli flakes
  • small bunch parsley, chopped
  • salt and pepper to taste


  1. Preheat the oven to 180ΒΊC degrees. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
  2. Scoop the cooled insides from the aubergine into a bowl. Discard any excess liquid.
  3. Chop the aubergine flesh into small chunks and add to a bowl, mash with a fork so everything is combined.
  4. Taste and adjust the seasoning, if needed. Place in a dish. Serve with maneesh flatbreads.


3 Comments Add yours

  1. chefkreso says:

    Already I can see so many uses for this dip, so tasty!


  2. It is looking delicious..awesome share !!

    Liked by 1 person

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