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Aubergine dip with a smooth and creamy texture, served with fresh herbs and olive oil
Creamy aubergine dip, made from roasted aubergine, flavoured with garlic and tahini

Smoky aubergine dip

Author: Flavelo
Recipes Starters
The soul of this dip is smoke. The aubergine only imparts that unmistakable deep flavour if its skin is roasted almost black and the flesh collapses completely. This isn't a burnt taste, but a dance of caramelised sugars and roasted matter, highlighted by the acidity of lemon and the silkiness of olive oil.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray or grill rack
  • Fork for piercing
  • Sharp knife
  • Chopping board
  • Mixing bowl
  • Stick blender (optional, if you like it creamier)

Instructions

1 ✓

Wash the aubergines, then pierce them densely all over with a fork. Place them in an oven at 200°C or on a grill.

Tip: Piercing allows steam to escape so the vegetable doesn't burst. Roasting on a grill adds extra smoky aroma [pyrolysis].
2 ✓

Roast for 40-45 minutes until the skin starts to wrinkle and char, and the flesh completely softens and collapses.

Tip: It's ready when it dents with almost no resistance when pressed. The charred skin gives the flavour, don't be afraid of it.
3 ✓

Remove the aubergines, cover them for 10 minutes, then cut in half and scoop out the creamy flesh into a bowl with a spoon. Discard the skin.

Tip: Covering allows it to steam further in its own heat, making the skin separate from the flesh more easily.
4 ✓

Add the crushed garlic, salt, pepper and lemon juice. Mix thoroughly.

Tip: The acidity of the lemon juice not only flavours but also prevents the aubergine from browning [antioxidant].
5 ✓

Drizzle in the olive oil in a thin stream whilst stirring continuously (or blending) until you get a creamy, emulsified texture.

Tip: Slowly adding the oil helps the cream absorb it without it separating on top [emulsification].
6 ✓

Taste and add more salt if needed. Sprinkle with fresh, chopped parsley when serving.

Tip: The freshness of the parsley counterbalances the richness of the roasted vegetable.

Recipe FAQ

Why did it turn bitter?
This can happen with older aubergines. Salt the cut surface before roasting, let it rest, then wipe off the moisture.
Can I blend it with the skin?
Not recommended; the skin remains chewy and can be bitter. Only use the flesh.
How long does it keep?
In the fridge, in an airtight container for 3-4 days; in fact, the flavours mature even better by the next day.

Ingredients

  • 2 medium aubergines
  • 2 cloves fresh garlic
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp freshly squeezed lemon juice
  • 1 bunch fresh parsley