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Roasted aubergine dip recipe

Roasted aubergine dip recipe

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A dip that is hearty and full of flavour. Serve with pitta or crusty bread.

14 people made this

IngredientsServes: 8

  • 6 medium aubergines
  • 2 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • dried oregano to taste
  • dried basil to taste
  • salt and pepper to taste

MethodPrep:30min ›Cook:1hr30min ›Extra time:2hr chilling › Ready in:4hr

  1. Preheat oven to 180 C / Gas 4. Pierce aubergines several times with a fork and place on a baking tray.
  2. Bake in the preheated oven for 1 1/2 hours or until completely softened. Cool completely. Remove skin and finely chop. Transfer to a large mixing bowl and set aside.
  3. In a frying pan, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano and basil until well blended and sugar is dissolved. Pour over the aubergine and toss to coat. Season to taste with salt and pepper and toss again. Cover and refrigerate for at least one hour before serving.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (15)

by Lilibeth Bernardino Hashimoto

i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good!-20 Sep 2007

by tiffjones

Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings.-30 Apr 2006

by NikkiC

Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.-06 Mar 2005

The quickest way to elevate (almost) any vegetable is to roast it. And eggplant is no exception! It’s nothing interesting when raw – pretty tasteless actually.

But when you give it a good blast in a hot oven, it completely transforms. That moment when you bite through the gorgeous caramelised edges and the juicy flesh inside bursts in your mouth… UGH! So good!

Todays recipe is for roasting eggplant cubes. The two other common ways to roast eggplant is cut in half (like boats – here’s a recipe) or sliced into rounds (see this recipe).

Recipe Ingredients

To make this delicious aubergine dip, here are the ingredient I used for this recipe:

  • Aubergine / eggplant
  • Extra Virgin Olive Oil
  • Tahini paste
  • Lemon
  • Garlic
  • Parsley (For Garnish)
  • Smoked Paprika (For Garnish)
  • Salt for Taste

Firstly, you can use any eggplant or aubergine in local grocery stores. If the eggplant is long, cut into half like what you see in the picture above.

Secondly, I am using extra virgin olive oil for this recipe. I prefer extra virgin olive oil since it is healthier, and it has better flavor, which tastes much better.

Thirdly, I am using the Tahini paste that I ordered from a Middle Eastern grocery store. It is a must ingredient for this recipe, and you can't make an eggplant dip without this.

Lastly, parsley and paprika are used for garnishing my Baba Ganoush. They can be optional if you like.

Roasted Eggplant and Walnut Dip

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Charred eggplant, toasted walnuts, bright herbs, and sweet honey combine in an addictive dip that’s as versatile as hummus.

This recipe was featured as part of our Bring Happy Hour Home cocktail party menu.


  1. 1 Heat the oven to 425°F and arrange a rack in the middle.
  2. 2 Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
  3. 3 Set eggplant and garlic aside to cool, about 20 minutes.
  4. 4 Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.
  5. 5 Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds. Serve with toasts or crackers.

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Roasted Pepper And Eggplant Spread Recipe

This ajvar recipe is for daydreamers. For those who like to let their mind wander whenever a chain of bad luck sets in. Those who dream of somewhere fabulo.

This ajvar recipe is for daydreamers.

For those who like to let their mind wander whenever a chain of bad luck sets in. Those who dream of somewhere fabulous, like say a creaking sailboat on a teal blue sea, when reality is freeway gridlock with a wimpy A/C unit on a blazing hot day. For those who fantasize about sea spray in her hair when reality is a flat tire during said gridlock.

And all that daydreaming would be focused on Croatia's Dalmatian Coast. It’s a place that, once you visit, it never leaves you. It’s a place of history, and beauty, and culture. The place you would dream up if the lavender fields of Provence were peppered about the Pirates of the Caribbean set. And it’s a place where there's tons of grilled fish, fresh summer produce, and lots and lots of ajvar .

What Is Ajvar?

Ajvar, a condiment made mainly from charred red bell peppers and eggplant, is actually from Macedonia but my first try of it was on everything and anything during my trip to the islands of Croatia. It’s a place I’d travel back to every summer if I could, but the realities of life have gotten in the way. Luckily, just a taste of ajvar is totally transporting, which is awesome because it’s stupidly easy to make.

How To Make Ajvar

Ajvar can be made up to 4 days ahead of time store refrigerated in an airtight container and bring to room temperature before serving. Taste and stir in more vinegar, sugar, salt, or olive oil as desired. You can also grill the peppers and eggplant for more of a charred flavor.

How To Serve Ajvar Dip

There aren't too many rules when it comes to ajvar recipes and uses, including the way it’s served . I’ve had it as a condiment with grilled fish and meats, in a sandwich for some oomph, or slathered on a cracker with a drizzle of olive oil and a crumble or smear of whatever goat or feta cheese I can get my hands on. Then I daydream and forget about car troubles, sticky summer heat, and dream of the next time can get back to those gorgeous seas and summers of Croatia.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @ saltandwind and #swsociety on social!

Garlicky (and very easy!) roasted aubergine dip

There are few things that please me more than making something that sounds tricky, but actually isn’t. A nice example of this is roasted bell peppers. You read the instructions about “char them till the skin blackens, then pop them in a Ziploc plastic bag to cool and the skin will come away easily”.

You catch yourself thinking yeah, right. Has this person actually tried pulling the skin off a bell pepper? Shucking an oyster springs to mind, in other words, trying to persuade something to do the one thing it really does not want to do. And this is very much the same train of thought that I follow when I read recipes for aubergine dips where you are told just to roast the aubergine and then the skin will practically fall off by itself. Hmmm. We’re talking aubergines here, not clementines!

But then one day you find yourself with one aubergine in your fridge, still good but no longer in the first blush of youth. It had been bought a week earlier at the Queen’s Market – and please allow me to digress here for a minute to share a mystery with you. Queen’s Market is a Newham treasure. Yes, it’s a little shabby and neither the stalls, merchandise nor shoppers are as chi-chi as Borough Market. But you can buy an excellent selection of fresh vegetables at rock-bottom prices, including a fantastic selection of Asian and Oriental vegetables. The back end of the market feels so exotic, you’d never guess you were still on English soil!

A couple of years ago, plans were announced to sell off the site to a developer who planned to demolish the quirky shops around the perimeter of the market (selling all manner of Caribbean and Asian products) and build apartments and a supermarket. Of course the stallholders could still trade… but how is a produce market going to survive in the forecourt of a national supermarket chain? And so the traders and locals mobilised and in 2006, the planned supermarket tenant (ASDA) pulled out. Hurrah! Battle won! Only… the developer has still not pulled out of the plan and no doubt if another supermarket were to step into the breach, plans would proceed apace. You’d think this is the sort of place where anything to do with a supermarket chain would be unwelcome. So then can somebody please explain to me: a) why Tesco appears to be sponsoring the carrier bags (most of the stalls had a wad of virgin Tesco bags in which they packed the produce after sale) and b) why I discovered Tesco stickers on all the beef tomatoes we boughtthem?! Answers on the back of a postcard, please…

But I digress. So there I was with a lonely aubergine (its partner already having made a delicious ratatouille-style dish earlier in the week) in my fridge and guests expected for a lunchtime BBQ. Using the aubergine would serve the dual purpose of creating some pre-lunch snacks and clearing enough space in the fridge for another bottle of wine – bonus. So I decided to try out the crazy idea of roasting an aubergine, and whaddaya know – it’s just as easy as the description woud have you believe. Once the aubergine is cooked, the flesh pretty much peels away from the flesh like a roasted pepper, and after that, the recipe is easy enough for a child to make. One taste of this and believe me, you won’t give prepackaged dips another glance!


1 large aubergine
2 or 3 shallots, depending on size
1 or 2 large cloves of garlic
a handful of flat-leaf parsley
1/4 tsp smoked paprika
2-3 Tbsp plain yoghurt
salt and freshly ground black pepper
Olive oil

Pre-heat the oven to 200C. Cut the aubergine in half lengthways, brush the cut sides with olive oil and place skin-side down on a baking sheet. Roast for about 15 minutes or until the cut flesh starts to turn brown. Remove from the oven and allow to cool.

While the aubergine is cooling, chop up the shallots finely and crush the garlic. Heat about 2 Tbsp of olive oil in a spall saucepan over medium heat and sautee the onions and garlic together with the paprika. When the onions are soft (but not browned), remove from the heat.

When the aubergines are cool enough to touch, either scoop the flesh out of the skins with a spoon or peel the skin away from the flesh with your fingers. Place the aubergine flesh, cooled onion mix and flat-leaf parsley in a food processor and pulse briefly until a chunky paste forms. Don’t over-process – you want some texture!

Spoon the mixture into a bowl, add the yoghurt and mix well. Check for seasoning and add salt and pepper to taste. I served my dip with toasted slices of baguette, but warm pita bread would also be delicious.

Apart from being super-easy and delicious, this dip is also low fat and healthy for your heart. In addition, if you make it really garlicky, you get the added heart-healthy antioxidant benefirts of garlic, which is why I’m submitting it to this month’s Heart of the Matter event where the theme is herbs. The host this month is Michelle from The Accidental Scientist – do go and check her site for the roundup on Monday or Tuesday!

  • 1 large head garlic
  • 1 eggplant, (1-1 1/4 pounds), cut in half lengthwise
  • 1 small onion, cut into 1/2-inch-thick slices
  • 1 ripe tomato, cored, sliced in half and seeded
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • Freshly ground pepper, to taste

Set oven racks at the two lowest levels preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.

Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.

Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.

Roasted Eggplant and Yogurt Dip Recipe

When I recovered my kitchen after seven weeks (seven! weeks!) of renovation chaos — and this was just to redo the bathroom, mind you — the very first thing I made was a yogurt cake, to fortify us through our next mission: the meticulous cleaning of, well, the entire contents of our apartment, which we had ill-protected from the dust storm. (Never again will we underestimate plaster and tile.)

And as soon as our home regained a sense of cleanliness and harmony, I was able to pick up my cooking life where I’d left it seven weeks (seven! weeks!) earlier, and — oh, the bliss — return to the Batignolles farmers’ market. “Where have you been all summer?” my produce vendor asked, as I went on a bit of a vegetable shopping spree.

I rode home on a cloud, unloaded my baskets into my squeaky-clean vegetable drawers (I’d also scoured the fridge while I was at it), and started to plot ways to use my loot. Of particular concern to me were the fist-sized eggplants I had fallen for, so shiny you could use them as pocket mirrors (handy when the contractor has yet to afix the mirror above the bathroom sink).

You see, I am hopeless with eggplant. The only way eggplants and I get along is when I reaffirm my authority by roasting the living daylight out of them. I usually go on to make my neighbor Stephan’s eggplant caviar, the recipe for which is featured in my first book, but I was in the mood to try something a little different this time.

Coincidentally, I had just received a review copy of Janna Gur’s Book of New Israeli Food, an enticing book that’s as much about the food as it is about the people and daily life of Israel. And on page 28, the author quotes an Arab adage that made me laugh: “If your future bride can’t prepare eggplant fifty different ways — don’t marry her,” it says.

Janna Gur goes on to give about a dozen, which is a lot more than most cooks have in their repertoire, I daresay, yet still leaves them to do a bit more research if they are to be ready when an Arab prince comes to whisk them away.

Among Gur’s suggestions are eight mini-recipes for dips and salads that involve just a few ingredients, and because I had goat’s milk yogurt in the fridge, the one that tempted me most was the Roasted Eggplant with Yogurt. It went something like this, “add 2 cups yogurt to the flesh of 2 roasted eggplants add crushed garlic, salt, black pepper, and, optionally, chopped mint and coriander leaves.”

I ended up preparing mine a bit differently — see recipe below — and was delighted with the use of yogurt, which gives the dip a rich, creamy texture, yet keeps it light and tangy. Eggplants are scheduled to stick around for just a little while longer before fall begins in earnest, and this is a fine way to bid them farewell.

How to make roasted red pepper and aubergine dip

I find it far easier to roast the peppers and aubergine for this dip. It’s less fussy than grilling and I trust it enough to leave the veggies in the oven whilst doing something else, without worrying about over-grilling. I start by cutting the aubergine in half lengthways, then laying it cut-face down on an oven tray next to the peppers. The peppers are left whole and all of the vegetables are brushed with plenty of oil. These are then roasted in the oven for around half an hour, until the skins are charred.

In the meantime, I like to get all of the other ingredients measured out and into the food processor. This is the ground almonds, maple syrup (you can also sub agave here), garlic, lemon juice, cumin, salt and smoked paprika.

When the vegetables have charred skins, remove them from the oven. Put the aubergines to one side, and place the peppers in a bowl and cover. We try not to use cling film in the kitchen, so I just place a plate on top of the bowl. This process traps the steam, making it much easier to peel them afterwards.

Using a spoon, scoop the flesh from the roasted aubergine and discard the skin. The flesh can be a little wet, so you have the option of putting it into a sieve here and pressing it to remove some of the liquid. This is completely optional and will just dictate how wet your dip is.

After about 5 minutes, take the peppers out of the bowl to cool slightly. When cool enough to handle, remove and discard the skins, seeds and stalks. Add the peppers to the food processor along with the other ingredients, and process until smooth.

Once the dip is smooth, I add the aubergine. I think that you lose a bit of the creamy goodness of the aubergine if it’s completely blended into the dip, so I either just stir it through or lightly pulse in the food processor.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

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Thursday 8th of October 2015

Not only is this dip healthy, it also looks delicious!! Great recipe!

Tuesday 13th of October 2015

Melanie @ Gather for Bread

Thursday 8th of October 2015

I've never tried eggplant in a dip. Looks healthy and delish!

Tuesday 13th of October 2015

Thursday 8th of October 2015

What a gorgeous dip!! I love eggplant and it's one of my favorite veggies. :) PS. I wanted to leave a comment on your bloody beet bowls and I could not find the comment box. They look fantastic as well. how very clever. :)

Tuesday 13th of October 2015

Thanks so much Ramona! It was an update that messed up the comments - but alls good now - thanks so much for letting me know

Hi There!

I'm Shashi - the photographer, recipe developer, and head food monger on here

where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.

Roasted aubergine dip

This roasted aubergine dip recipe is both super healthy and incredibly delicious – it will have you looking at aubergines in a whole new way. Made with roasted aubergine purée, Greek yoghurt, crushed garlic and fresh lemon. A fantastic party dip.

I originally posted this recipe when I first started my blog, when my photography skills were, quite frankly, wanting. It is such an important dish in my life, I really didn't feel like that post did it justice, so I decided to give the post a little fluff, take some nice pictures and post it again.

So this is life-changing recipe to share with you readers (I only give you the good ones!). I cannot believe that something with so few ingredients can taste this good. I first ate it at the home of a lovely Pakistani woman who served it as a raita as part of a vegetarian dinner feast. One bite and I knew at once I would be recreating it at home.