A classic Middle Eastern dip made with grilled or roasted aubergines (eggplants). It's a simple dish with only four ingredients required, though you can dress it up with a number of additions and / or toppings. Either way, it's creamy, smoky and delicious. The recipe is also naturally healthy and vegan.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dips, Spreads & Sauces, Side Dish, Starter
1 aubergine (eggplant), ⅛ tsp olive oil for coating
Make two slits in the skin with a sharp knife on either side and insert the halved garlic cloves into them. They should go in quite easily, but just push them hard if not.
1 clove garlic
Grill or roast the aubergine using one of the methods below.
Once cooked, allow to cool a little. Then scrape as much of the skin off as you can whilst still warm. I find the whole skin comes off quite easily. It doesn't really matter if a few flecks still adhere to the flesh. It adds a bit of texture and colour.
For a rough texture, use a fork to mash the aubergines with the tahini, lemon juice and garlic. For a smooth texture blend everything together in a food processor. A mini food processor is good for these small quantities.
½ lemon - juiced, 1 tbsp light tahini, pinch sea salt
Transfer to a shallow bowl and garnish with one or two of the suggestions below, if liked. Serve at room temperature with warmed or toasted pitta breads cut into fingers, and / or vegetable crudités.
Grill Method
Place the aubergines under a medium hot grill and char the flesh all over, turning until every bit of the aubergine is cooked through.Alternatively char over a naked flame. This will give the smokiest flavour.You may need to drain the aubergine of any water if using either of these methods. Just cut in half once cooked and let out any water.
Air Fryer Method
Place in the air fryer at 185℃ (350℉) for twenty minutes, turning once after ten minutes and then again after five minutes. It's cooked when the skin begins to blister and the flesh is soft to the touch.
Oven Method
Heat the oven up to 200℃ (180℃ fan, 400℉, Gas 6). Place the aubergine on a metal roasting tray and roast for 20-30 minutes, turning after the first fifteen minutes. It's cooked when the skin begins to blister and the flesh is soft to the touch.
Notes
Serves two to four people depending if it stands on its own or alongside other dishes. Double or triple the quantities as needed.If you like, garnish with one or two of the following: extra virgin olive oil, roughly chopped parsley, dukkah, zaatar, black olives, chopped tomatoes, toasted pine nuts or pomegranate seeds.You’ll find additional tips and info about this recipe in the how-to guide in the body of the post. Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.