Aubergine Dip

Aubergine Dip

Total time: 45 min.
Prep time: 30 min.
Cook time: 15 min.

Number of servings (yield): 6



  • 2 aubergines (about 700g)
  • 150g Greek yoghurt
  • 1 large clove garlic crushed
  • 4 tsp (level) cumin powder
  • 4 tbsp Olive oil
  • 2 tbsp lemon juice
  • 2 tbsp chopped coriander
  • Salt to taste


  1. 1) Wash and cut aubergines into slices about 1cm thick.
    2) Drizzle aubergines with olive oil then sprinkle with cumin powder and salt.
    3) Place into a suitable dish and place under the grill for about 10-15 minutes turning occasionally.
    4) Once cooked leave the aubergines to cool then roughly chop.
    5) Place the cooked aubergines in a bowl, add Greek yoghurt, crushed garlic, lemon juice, coriander (leave some aside to sprinkle on top) and salt to taste. Mix well.
    6) Transfer to a serving dish sprinkle with chopped coriander. Serve with warm flat bread.