Roasted Aubergine and Carrot Dip

For a sensational starter, snack or party food, try your hand at this delicious roasted aubergine and carrot dip from Janet Brinkworth
By Janet Brinkworth
Roasted Aubergine and Carrot Dip
  • Rating:
  • Serves: 4
  • Cook Time: 1.0833333333333333 hours 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 2 round aubergines
  • 3 carrots, peeled and cut into chunks
  • 1 beefsteak tomato, halved
  • 3 sprigs thyme
  • 2 cloves garlic
  • 2 tbsp olive oil
  • basil
  • black pepper


1. Preheat oven to 190C/gas 5.

2. Place the aubergines on a baking tray and roast for 45 minutes, until tender.

3. Remove from the oven and leave to cool slightly before peeling.

4. Place the carrots, tomato, thyme and garlic in a separate roasting tray. Drizzle over the olive oil and season with salt and pepper. Roast for 20 minutes, at the same temperature.

5. Leave to cool slightly, before transferring to a food processor. Add the peeled aubergine and process until smooth.

6. Check the seasoning and stir in the basil. Serve at room temperature, with crisp pieces of hot pitta bread.

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