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Aubergine Dip

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A super easy roasted aubergine dip recipe – delicious served with flatbreads, veggie batons or spread onto crackers.

Whether you spread it on crackers, serve it with freshly made yoghurt flatbread, or serve it with veggie batons, this roasted aubergine dip is always a winner.

A healthy vegetarian dip that’s super easy to make and tastes deliciously smoky, it’s great for serving at parties or as part of a mezze platter.

aubergine dip in a tapas bowl on a wooden board with charcoal and rosemary crackers alongside a bowl of olives

Equipment Needed

  • Chopping board
  • Sharp knife
  • Roasting tin
  • Teaspoon
  • Tablespoon
  • Lemon juicer
  • Food processor or hand held blender
  • Serving bowl

Ingredients For Roasted Aubergine Dip

You’ll just need a handful of ingredients to make this delicious aubergine puree dip recipe

aubergine dip ingredients on a white table - two plump aubergines, bowl of olive oil, ground cumin, sea salt, lemon and tahini
  • 2 aubergines
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • pinch salt
  • half a lemon – juiced

How To Make Aubergine Dip

It’s actually really easy to make our delicious Baba Ganoush recipe – very little hands on prep.

Step One – roast the aubergine

  • Preheat the oven to 200C / 400F / Gas Mark 6
aubergines cut in half ready to roast on a baking tray
  • Slice the aubergines into half lengthways.
  • Use a sharp knife to criss cross the flesh, this just helps them to roast faster. (don’t cut through the skins though)
  • Drizzle the aubergines with olive oil and then roast in a hot oven for around 30 minutes or until the flesh is soft and charring on top.
  • Remove the aubergines from the oven and leave them on the tray until cool enough to handle.
roast aubergines fresh from the oven

Step Two – mix up the aubergine dip

  • Scrape the roasted, soft aubergine flesh from the skins and place into the food processor.
  • Add the tahini paste, lemon juice, pinch of salt, ground cumin and garlic powder.
  • Blitz with the food processor a couple of times until you have a nice, dip consistency.
aubergine dip in a tapas bowl on a wooden board with charcoal and rosemary crackers alongside a bowl of olives

Step Three – serve the roasted aubergine dip

  • Tip the aubergine dip into a serving bowl. If you like you can scatter over a little more ground cumin or smoked paprika and a teaspoon of Nigella seeds to decorate.

Get more snack recipes here

More Easy Vegetarian Dips To Try

If you love our simple Baba Ganoush healthy aubergine recipe then try out some more tasty vegetarian dips!

Get all our delicious vegan recipes here

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aubergine dip in a tapas bowl on a wooden board with charcoal and rosemary crackers alongside a bowl of olives

Aubergine Dip

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A deliicous, easy vegan aubergine dip, ideal for serving at parties, as a healthy snack or as part of a mezze platter.

Ingredients

  • 2 aubergines
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • pinch salt
  • 1/2 lemon - juiced
  • 1 tbsp tahini paste

Instructions

  1. Preheat the oven to 200C / 400F / Gas Mark 6
  2. Slice the aubergines into half lengthways.
  3. Use a sharp knife to criss cross the flesh, this just helps them to roast faster. (don’t cut through the skins though)
  4. Drizzle the aubergines with olive oil and then roast in a hot oven for around 30 minutes or until the flesh is soft and charring on top.
  5. Remove the aubergines from the oven and leave them on the tray until cool enough to handle.
  6. Scrape the roasted, soft aubergine flesh from the skins and place into the food processor.
  7. Add the tahini paste, lemon juice, pinch of salt, ground cumin and garlic powder.
  8. Blitz with the food processor a couple of times until you have a nice, dip consistency.
  9. Tip the aubergine dip into a serving bowl. If you like you can scatter over a little more ground cumin or smoked paprika and a teaspoon of Nigella seeds to decorate.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 39mgCarbohydrates: 27gFiber: 8gSugar: 9gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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