Aubergine dip

Matt Tebbutts smoky and smooth aubergine dip is great served with slices of fresh flatbread
By Matt Tebbutt
Aubergine dip
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 aubergine
  • 1 cloves garlic, crushed
  • 1 green chilli, chopped
  • dashes of olive oil, to taste
  • squeeze lemons, to taste
  • pinches cumin
  • pinches smoked paprika
  • flatbreads, to serve


1. Preheat the oven to 180C/gas 4. Place the aubergine, whole, on a roasting tin and cook in the oven until completely soft in the middle (about 40-45 minutes). Alternatively char-grill the aubergine whole until soft.

2. Leave to cool slightly and cut the aubergine in half lengthways. Scoop out the flesh and place it in a blender or food processor. Discard the skin.

3. Add all the other ingredients (except the smoked paprika) and blend until combined. Season, to taste, with salt and pepper and stir in the smoked paprika.

4. Serve with flatbread.

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