Recipes
Charred aubergine dip
A smoky, creamy charred aubergine dip with lemon, olive oil and herbs. Simple, comforting and perfect for sharing.
Ingredients
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2 large aubergines (about 700–800g total)
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1 lemon, zest and juice
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1 small clove garlic, crushed
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2–4 tbsp extra virgin olive oil, plus extra for serving
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Salt, to taste
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Fresh chives or parsley, finely chopped (1–2 tbsp)
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Aleppo chilli flakes (optional)
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Pitta bread, breadsticks, crusty bread or flatbread, to serve
Method
Cook the aubergines. Cook the aubergines whole until the skins are blackened and the flesh is completely soft and collapsed. You can do this directly over a grill or barbecue, under a very hot grill, or in a hot oven at 220°C fan (240°C conventional) for 35–45 minutes, turning regularly.
Rest the aubergines. Remove from the heat and leave until cool enough to handle. This resting time allows the flesh to steam and soften further.
Scoop the flesh. Split the aubergines open, scoop out the soft flesh with a spoon and discard the skins.
Chop and mix. Roughly chop the aubergine flesh on a board or place it in a bowl and mash with a fork or whisk until creamy but still textured.
Season. Add the lemon juice and zest, crushed garlic, salt and olive oil. Mix well, adjusting the olive oil and salt to taste — it often needs more than you expect.
Finish. Spoon into a serving bowl and top with chopped herbs, a drizzle of olive oil and chilli flakes if using.
To Serve
Serve at room temperature with pitta bread, breadsticks, crusty bread or flatbread. This dip is naturally vegan and even better once the flavours have had time to mingle. Simple, messy and deeply comforting.
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