Delicious and Easy Aubergine Dip Recipe

Ingredients

  • 2 large aubergines
  • 3 garlic cloves, minced
  • 2 tablespoons tahini
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh parsley, chopped
  • Pita bread for serving

Steps and instructions

  1. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
  2. Prick the aubergines with a fork all over and place on a baking tray.
  3. Bake the aubergines in the oven for about 45 minutes or until the skin is charred and the inside is soft.
  4. Remove the aubergines from the oven and let them cool.
  5. Once cooled, slice the aubergines open and scoop out the pulp.
  6. In a food processor, combine the aubergine pulp, minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Process until smooth.
  7. Transfer the mixture to a bowl and stir in the chopped parsley.
  8. Chill in the refrigerator for at least an hour before serving.
  9. Serve the aubergine dip with pita bread. Enjoy!

Tools for making

  • Baking tray - Used to place the aubergines in the oven for baking.
  • Fork - Used to prick the aubergines before baking.
  • Food processor - Used to process the aubergine pulp and other ingredients into a smooth dip.
  • Bowl - Used to transfer and mix the dip ingredients.
  • Refrigerator - Used to chill the dip before serving.
  • Pita bread - Used for serving the aubergine dip.

Recipe variations

  • Add roasted red peppers for a smoky flavor.
  • Include a pinch of chili flakes for a spicy kick.
  • Replace tahini with Greek yogurt for a creamier texture.
  • Add a tablespoon of honey for a touch of sweetness.
  • Mix in some roasted garlic cloves for a richer flavor.
  • Garnish with toasted pine nuts or chopped almonds for added crunch.
  • Add a teaspoon of smoked paprika for a smoky twist.
  • Include a dash of sumac for a tangy and slightly citrusy flavor.
  • Substitute the aubergines with roasted zucchini or butternut squash for a different taste.

Recipe overview

This Aubergine Dip is a delicious and healthy snack that is perfect for any occasion. Made with roasted aubergines, fresh garlic, tahini, lemon juice, and a mix of spices, this dip is packed full of flavour and is sure to be a hit with friends and family. The aubergines are first roasted to bring out their natural sweetness and then blended with the other ingredients to create a smooth and creamy dip. The added touch of fresh parsley gives the dip a refreshing taste and a pop of colour. This recipe is easy to make and can be prepared ahead of time, making it a convenient option for parties or gatherings. Enjoy this delicious Aubergine Dip with pita bread or your preferred choice of snacks.

Common questions

  1. Can I use smaller aubergines instead of large ones? Yes, you can use smaller aubergines. Just adjust the baking time accordingly, as they may cook faster.
  2. Can I skip the tahini? If you don't have tahini or prefer not to use it, you can omit it from the recipe. However, tahini adds a nice nutty flavor and creaminess to the dip.
  3. Can I use dried parsley instead of fresh? Fresh parsley is recommended for this recipe as it adds a vibrant flavor. However, if you don't have fresh parsley, you can substitute it with about 1 tablespoon of dried parsley.
  4. How long does the dip last in the fridge? The aubergine dip can be stored in an airtight container in the refrigerator for up to 5 days.
  5. Can I serve the dip with something other than pita bread? Absolutely! The aubergine dip pairs well with various types of bread, such as baguette slices, crackers, or vegetable sticks.

Serving dishes and utensils

  • Baking tray - Used to bake the aubergines in the oven.
  • Fork - Used to prick the aubergines before baking.
  • Food processor - Used to blend the aubergine mixture into a smooth dip.
  • Bowl - Used to transfer and serve the aubergine dip.
  • Refrigerator - Used to chill the dip before serving.
  • Pita bread - Served as a accompaniment to the aubergine dip.

Origin stories

Aubergine dip, also known as baba ganoush, has roots in the Levantine region, a geographical area in the Eastern Mediterranean primarily consisting of Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, and parts of southern Turkey. The name baba ganoush is said to roughly translate to "pampered papa" or "coy daddy," perhaps suggesting a story of a member of a royal harem who was fed this recipe when his teeth were too delicate to chew. The dish is a beloved staple in many Middle Eastern households and is celebrated for its smoky flavor and creamy texture. The aubergine, or eggplant, is often charred over an open flame to achieve the desired smokiness, a cooking method that traces back to ancient times when food was prepared over open fires. The dip has been passed down through generations and continues to be a popular choice for a healthy, vegan appetizer.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.