for those wanting just a bit more

Aubergine Dip

Aubergine Dip

There is a Middle Eastern aubergine dip called Baba Ganoush. It’s known for it’s smoky flavour. This dip does not have a smoky flavour – and it doesn’t use tahini. It’s more of a paleo version of hummus – well, kind of. Roasted aubergine puréed with lemon juice, garlic, cumin, salt and pepper. Really simple and really nice.

I was intending to do a Baba Ganoush recipe on the barbeque, perfect for summer. And up until a fortnight ago the weather was perfect for barbeques, but wouldn’t you know it as soon as I decide to barbeque related recipes it rains nearly everyday since. Then because I had already got the aubergines I decided to just try roasting them in the oven in their skins. Their flesh tastes so sweet this way. I didn’t add any tahini because sometimes I find tahini a bit bitter – I think I just need to find the right brand.

I’ve gone a bit aubergine crazy since the mushroom moussaka. I was going to promise that this would be the last recipe featuring aubergine for a while but I just remembered that I’ve two recipes on the inspiration post with aubergine that I want to try. I also like slices of aubergine roasted with certain spices so I might do a quick post on that too. But then that will be it. – Well, for a while at least. Anyway it’s good for you.

When I made the dip for this post the aubergines I use were softer than the ones I used the first time I made it and I found that the softer aubergines produced a lot more “juice” when roasted. I didn’t drain it off because it was full of flavour, however if you find the thought of soggy dip off-putting, and your roasted aubergines produce that much juice just drain it off.

ingredients for aubergine dip
Roasted and peeled aubergine, olive oil, lemon juice, cumin, garlic, salt and pepper.

Aubergine Dip


  • 2 aubergines, roasted, peeled and chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice


  1. Put the ingredients in a blend and pulse till roughly blended.
  2. Store in jars or air-tight containers in the fridge. Stays good for up to 5 days.

aubergines ready for roasting
To roast the aubergines, place on a baking sheet or tin and bake for about 45 minutes – the skin will be like dry paper. There is no need to use oil.
peeling aubergine
When they’re done take out the aubergine and let them cool for at least 5 minutes. Chop off the green top and discard. The skin will peel off easily. Discard the skin and dice the flesh.
aubergine dip with radishes, olives and gluten-free crackers
Serve with radishes, olives and pitta bread – or some rosemary & pepper gluten-free crackers.