Roast aubergine dip

Preparation info

  • Makes:

    250 ml

    • Difficulty


    • Ready in

      45 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

I ate so much of this when I lived in Turkey that I went off aubergines for 2 years. I am back on them and love them again!


  • 1 very large aubergine
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons olive oil
  • 810 sprigs flat leaf parsley or coriander, chopped
  • fennel and chilli salt


  1. Prick the aubergine and put into the oven whole to bake for 30 minutes or until it is soft inside.
  2. Meanwhile, chop the garlic and work to a paste with some salt using the flat of a knife.
  3. Put the roast aubergine, lemon juice and garlic paste into the processor and blend, drizzling in the olive oil, until you have a rough dip. Add the chopped parsley or coriander and season well with fennel and chilli salt.