Roasted Aubergine Dip

Growing up, I was never a fan of aubergine. Perhaps it was the texture or even just a bad experience at a restaurant that made me really not care much for the purple fruit – yes, it’s a fruit! I didn’t hate it but it definitely had a solid spot at the bottom of my favourite foods list. Oh, what a fool I was. 

Things changed when I tried this roasted aubergine dip for the first time and my relationship with aubergine went from “it’s complicated” to “soulmates”, yes, my love is now that deep. I love how this dip can work as both a starter or even an accompaniment to any main meals. 

Please note, don’t forget to make slits in the aubergine otherwise it will explode in the oven !

Roasted Aubergine Dip Recipe


1 large aubergine
1 salad tomato, sliced
2 cloves garlic, sliced 
2 green chillies, sliced
2 tsp olive oil
Salt and pepper, to season
1-2tbsp olive oil
Pinch of cumin seeds
¼ medium onion, chopped 
Pinch of turmeric powder
1 clove garlic, minced
1 green chilli, sliced 
2 tbsp of yoghurt
Garnishes: fried onions and chopped coriander


  1. Make slits in the aubergine using your knife and then cut the aubergine down from the stem to the base, without cutting all the way through.
  2. Rub the inside and outside with olive oil and stuff the aubergine with the sliced tomatoes, garlic, and chillies. Drizzle olive oil on top of the tomatoes, garlic, and chillies, and sprinkle with salt and pepper. 
  3. Place the aubergine on a foil-lined tray and cook in an extremely hot oven for 25-30  minutes, or until the skin has blackened.
  4. Remove the aubergine from the oven and start to peel it – this will be much easier when the aubergine is hot.
  5. Mash the aubergine up with the garlic, chillies, and tomatoes, removing any aubergine or tomato skin from the mixture. Keep the mashed aubergine mixture to the side. 
  6. In a pan, heat up the oil and add a pinch of cumin seeds. When they start to pop, add in the onions and cook until softened, before adding in chilli, garlic, pinch of haldi, and salt. Fry this until it becomes fragrant. 
  7. Add the seasoned oil to the mashed aubergine and mix well.
  8. Once cool, combine the aubergine mixture with yoghurt and garnish with fried onions and chopped coriander.
  9. Serve with pita bread or have a side dip. 
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