Eggplant Dip

Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About


  • 2 eggplants (aubergine)
  • Sea salt, pepper
  • 3 tbsp olive oil, plus 2 tsp extra
  • 4 sprigs thyme
  • 2 garlic cloves
  • 1 dash lemon juice
  • 2 tbsp sesame seeds
  • 1 pinch cinnamon
  • 1 pinch cardamom powder


Preheat the oven to 210°C (410 °F/Gas mark 6-7). Prick the eggplant skins with a fork all over. Place the eggplants on a large piece of aluminium foil and season generously with sea salt and pepper. Drizzle with olive oil. Add thyme and garlic and seal the aluminium foil tightly. Roast the eggplants in the oven for about 50 minutes.

Remove the eggplants from the oven, take off the aluminium foil and leave to cool a little. Halve and scoop the flesh out with a spoon. Squeeze the garlic out of the skins and combine thoroughly with the eggplant and a dash of lemon juice. Dry-roast the sesame seeds in a small frying pan. Fold into the dip together with the cinnamon and cardamom and season with sea salt, pepper and 2 teaspoons olive oil.