Vegan Aubergine Dip

Aubergine dipI love aubergine, it is such a delicious vegetable and it can be used to make so many different meals. Babagnoush, the Middle Eastern aubergine dip is a really scrummy dish. I find the traditional method of cooking the aubergine on an open flame delicious, but messy and difficult to do. I prefer to just put the aubergine in the oven, it takes a little longer but it is not remotely labour intensive. When I have this dish it makes me feel like being in a warm summer evening, so it is a perfect side dish for a meal when you need that little something extra to make your evening special and relaxing.


Vegan Aubergine Dip

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 2 hours

Serving Size: 4-6 servings


  • 2 large aubergine
  • ¼ cup lemon juice
  • 1 tsp tahini
  • ¼ cup chopped parsley
  • Pinch salt
  • * I use a dry cup measurer for all my measuring (liquid and dry)


  1. Preheat the oven to 200 degrees.
  2. Place the aubergine in the oven and leave for 50 minutes to an hour .Half way through, turn the aubergine.
  3. The aubergines are done when you can put a skewer through them with no resistance.
  4. Remove the aubergine and leave to cool for 10minutes in a colander.
  5. Peel the skin off the aubergine and let any juices drip away.
  6. Put the aubergine flesh in a food processor with the lemon juice, tahini and salt and blend for 1-2 minutes until the mixture is creamy.
  7. Chill in the fridge for at least 1 hour.

Serving ideas
* As a dip for nibbles with Chia Seed Bread, Falafel’s or as a side to many dishes. You can even heat it up.

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