Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick aubergine dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Quick aubergine dip

    Our aubergines are grown by Joe Salvo at his nursery in Nazeing, Essex, a family business that Joe runs with his wife, Mima. Born in Italy, Joe's a big fan of aubergines, especially cooked the Italian way: lightly fried in olive oil and garlic, and sprinkled with grated parmesan.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 Aubergines
    • 2 tbsp Tahini
    • 1 Garlic clove
    • 50ml Olive oil
    • A squeeze of Lemon juice
    • Pitta bread, for dipping


    1. Roast the aubergines at 190°C, gas mark 5, for 30 minutes or until tender. When cool enough to handle, remove the skin and discard.
    2. Roughly chop the flesh and whiz in a food processor with the tahini, garlic olive oil, juice of a lemon and seasoning. Serve with pieces of toasted pitta bread for dipping

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars