Aubergine Dip

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Preparation info

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Aubergines like being turned into dips. It is one of the things for which God created them and they look happy when you tell them how they are going to end up. The purée is fine on its own, but one way to serve it is with Muhammara Purée and a bean purée, with all three on the same plate and some warm pitta bread to scoop them up.

The aubergines are roasted before they are puréed and, cooked this way, make a nice vegetable in their own right.


  • 100 ml/ fl oz extra-virgin olive oil, plus more for brushing and serving
  • 450 g/1 lb aubergine(s)
  • 1 tbsp sesame seeds
  • 2 garlic cloves
  • handful of flat-leaf parsley
  • 1 lemon
  • salt and pepper



Preheat the oven to 250°C/475°F/gas9 and brush a baking tray with a little olive oil.

Cut the aubergine (s) in half lengthwise and season the cut surfaces with salt and pepper. Lay the aubergine halves cut side down on the baking tray and bake for 20 minutes, when the aubergines will have collapsed and gone dark brown on the cut face. Remove and leave to cool, turning them cut side up.

While the aubergines are cooking, toast the sesame seeds in a dry heavy pan over a low heat. Reserve.

With a metal spoon, scoop out the aubergine flesh into a food processor.

Peel, smash and finely chop the garlic. Destalk the parsley and juice the lemon. Add these to the aubergine, reserving some parsley for garnish. Season generously with salt and pepper and whizz to a purée. Continuing to process, pour in the olive oil through the feeder tube. You want a scoopable consistency, so add more oil if you think it needs it. Taste, adding more lemon juice and more salt and pepper if you think it needs them.


Spoon some purée into the centres of 4 flat serving plates. With the spoon, spread the purée in a spiral to fill the plate. Scatter over the toasted sesame seeds. Dribble over some olive oil and scatter over the reserved parsley.

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