Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A silky, smoky dip of fire-charred aubergine blended with tahini, garlic and lemon.
Side dish. Good with lamb kofta, grilled chicken or falafel-style spiced fish. Find a main
Equipment: Gas hob or grill, sieve, bowl
Measures and names
Ingredients
- 2 large aubergines (eggplants), about 800 g
- 2 tbsp tahini
- 1 garlic clove, grated
- 1 lemon, juiced
- 1 tbsp extra virgin olive oil
- 1 tbsp flat-leaf parsley, chopped
- smoked paprika or sumac, a pinch, to serve
- Salt and black pepper
Method
- Prick the aubergines a few times. Char them directly over a gas flame, or under a very hot grill, turning often, for 20-25 minutes until the skins are blackened and the flesh has completely collapsed.
- Leave to cool for 10 minutes, then split open and scoop the flesh into a sieve. Leave to drain for 10 minutes, discarding the skins.
- Chop or mash the flesh, then beat in the tahini, garlic, most of the lemon juice and ½ tsp salt. Taste and add more lemon or salt as needed.
- Spread into a shallow bowl, drizzle with the olive oil and finish with parsley and a pinch of paprika or sumac.
Swaps and tips
Charring the aubergines directly over a gas flame gives the best smoky flavour; under a very hot grill works too. Draining the flesh stops the dip being watery. Keeps for 3 days in the fridge.
Easy variations
- Top with fresh pomegranate seeds
- Add a pinch of ground cumin
- Stir in a spoonful of Greek yoghurt for a creamier dip
- Finish with a little chopped mint
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 6 g | 6 g | 8 g | 110 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
