Smokey Eggplant (Aubergine) Dip

Total Time
Prep 15 mins
Cook 45 mins

I'm always looking for new ways of using aubergines (aka eggplant). I found this in Ideal Home magazine. Yummy, just don't think about the amount of oil.


  1. Preheat oven to 200C/400F/Gas Mark 6.
  2. Wrap the bulb of garlic in foil and place on a baking tray together with the aubergines, bake for about 45 minutes.
  3. Allow them to cool off slightly when done and cut the aubergines in half.
  4. Using a spoon scoop out the mushy centre of the aubergine and place in a food processor.
  5. Squeeze the garlic out of its skin and add to the aubergine.
  6. Add the oil and cumin and whiz until well combined and smooth.
  7. Season with salt and pepper to taste.
Most Helpful

This is superb. I like to try uncomplicated and simple ideas.I tried this except for ground cumin because I run out. I microwaved the aubergine, cut in half and pierce few holes with edge of knive. cover and m/wave for 3min on High or until the aubergine is tender. I lightly toasted the garlic on fried pan.And I add juice from 2 lemons.

Soopy January 01, 2006

I liked this, especially the creamy texture, but felt it needed something to take it up a level. It was just a little bland for my taste. I added a couple teaspoonfuls of hot sauce and that helped. Next time I might try a squeeze of lemon juice as well. I served it with toasted pita bread.

Sackville March 05, 2005