Smokey and creamy aubergine puree


April 20, 2015

The smokiness of the aubergine is the star of this dip.


Pre-heat the oven to its highest temperature – about 240c

Prick the aubergines a couple times to prevent explosions

Wrap in foil and bake on a tray for 45-55 minutes until soft and the skins are wrinkled

When they are cool, peel of the skins and scrape the flesh into a colander and mash it down letting the juices drip out into a bowl

In a bowl, whisk the tahini and lemon juice, then whisk in the yoghurt and olive oil

Add the aubergine flesh, the garlic and some salt and give it a really good whisk to mix it all together

Check it for flavour, add more salt or even more garlic if you need to!

Pour into your serving dish or spread out on a plate, drizzle with oil, sprinkle with parsley and serve with toasted pitta, flat breads or vegetable crudités


2-3 Aubergines, depending on size

3 tbsp tahini

Juice of 1 lemon

200g Yoghurt, full fat or greek

1 tbsp extra virgin olive oil

2 smoked garlic cloves crushed


Extra virgin olive oil to drizzle over when serving

Chopped parsley to garnish


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