Aubergine Dip
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.

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

- 2 aubergines
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- pinch salt
- half a lemon - juiced
- 1 tablespoon tahini paste - we used shop bought - but you can make your own tahini paste here
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

- 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.

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.

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.
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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
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 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- pinch salt
- ½ lemon - juiced
- 1 tablespoon tahini paste
Instructions
- Preheat the oven to 200C / 400F / Gas Mark 6
- 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.
- 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.
- 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: 1Amount 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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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012



