Serves 4–6 | Meal prep friendly
As you probably know, I love a good dip. Hummus is a staple in my kitchen, and I'm always finding new ways to make it, but there's something quite special about the flavour of roasted aubergine. Its flesh becomes wonderfully soft and smoky, and when combined with lemon, garlic, tahini and a little cumin, it makes a dip that's both simple and full of flavour.
This recipe sits somewhere between baba ghanoush and mutabal, with my own addition of a layer of tahini yoghurt. I love the contrast it brings: creamy and slightly tangy against the rich, roasted aubergine, with toasted pine nuts for crunch and fresh mint to finish.
It's a lovely one to serve when you're entertaining, particularly spooned into a shallow bowl and finished with a drizzle of olive oil. If pomegranates are in season, a scattering of their seeds makes a beautiful addition, too.
Serve it with warm flatbread, crackers and crudités, add it to a sharing platter, or spoon it into wraps and sandwiches. It's equally delicious dolloped over a grain bowl or salad, and a useful one to have prepared in the fridge when you want to bring a little more flavour to a meal.
Ingredients
For the roasted aubergine dip
2 medium aubergines (approximately 600–700g total)
1 garlic clove, finely grated
1 tbsp extra virgin olive oil
1–2 tbsp lemon juice, to taste
¼ tsp ground cumin
Salt and freshly ground black pepper, to taste
For the tahini yoghurt
100g thick natural or Greek yoghurt
1 tbsp tahini
1–2 tsp lemon juice
1–2 tsp water, as needed
Pinch of salt
To serve
2 tbsp pine nuts
A small handful of fresh mint leaves
Extra virgin olive oil, for drizzling
Optional: pomegranate seeds, if in season
Method
1. Roast the aubergines
Preheat the oven to 200°C fan / 220°C conventional. Prick the aubergines a few times with a fork and place on a lined baking tray. Roast for 40–50 minutes, turning halfway, until the skins are wrinkled and the flesh is completely soft.
2. Drain the flesh
Leave the aubergines to cool until they're easy to handle. Cut them open, scoop the flesh into a sieve and leave to drain for 10–15 minutes. Discard the skins.
3. Make the dip
Transfer the aubergine flesh to a bowl and mash with a fork. Stir through the garlic, olive oil, lemon juice, cumin, salt and pepper, adjusting the lemon and seasoning to taste.
For a smoother consistency, pulse briefly in a blender on a low speed, taking care not to over-blend if you'd like to retain a little texture.
4. Make the tahini yoghurt
Combine the yoghurt, tahini, lemon juice and a pinch of salt in a small bowl. Stir until smooth, adding a little water at a time until the mixture reaches a soft, spoonable consistency.
5. Toast the pine nuts
Place the pine nuts in a dry frying pan over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden. Keep a close eye on them, as they can burn quickly.
6. Assemble and serve
Spoon the aubergine dip into a shallow serving bowl. Add the tahini yoghurt, then scatter over the toasted pine nuts and fresh mint. Finish with a drizzle of extra virgin olive oil and, if available, a handful of pomegranate seeds.
Meal prep & storage
This dip is ideal for preparing ahead, particularly if you're putting together a sharing platter or want something ready to serve during the week.
Aubergine dip: Store in an airtight container in the refrigerator and use within 3–4 days.
Tahini yoghurt: Store separately in an airtight container in the refrigerator and use within 3–4 days, following the storage guidance for your yoghurt.
Pine nuts and mint: Keep the toasted pine nuts separate and add them just before serving to preserve their crunch. Add the mint at the last moment for the freshest flavour.
If you're already roasting aubergine for another meal, you can prepare extra and reserve some of the plain roasted flesh before seasoning the dip. It's a simple way to get more out of your time in the kitchen.
A more mindful approach to meal prep
I created my Mindful Meal Prep System to help make preparing nourishing meals feel easier and more manageable. Having a few versatile elements ready in the fridge, like this dip, gives you more ways to bring a meal together without starting from scratch every time.
Whether you're making a sharing platter, filling a wrap or adding something extra to a simple salad, a little preparation can open up plenty of possibilities. You can explore my Mindful Meal Prep System here.