Aubergine dip

Ingredients

• Flesh from 2 auberginesaubergine
• 1onion
• 2garlic cloves, chopped
• 1 generous splasholive oil
• ½ tspsmoked paprika
• 1 tspground cumin
• 3 tbsptahini (sesame paste)
• 1 tbsplemon juice
• To tastesalt and pepper

Instructions

1. 1

   Dice the aubergine

   Cut the aubergine flesh into small cubes.

2. 2

   Chop the onion

   Peel the onion and finely chop it.

3. 3

   Cook the vegetables

   Heat the oil in a frying pan and cook the onion until translucent. Add the aubergine and fry over a medium heat for 10 minutes, until golden brown.

4. 4

   Add the spices

   Stir the garlic, smoked paprika and cumin into the aubergine, and cook briefly.

5. 5

   Blend the dip

   Transfer the aubergine to a blender and blend with the tahini and lemon juice until smooth. Taste and add salt and pepper if needed.

6. 6

   Finish and serve

   If you like, finish with a little olive oil, fresh herbs and pomegranate seeds.

What is aubergine dip?

Aubergine dip is a broad family of dips found across Middle Eastern and Mediterranean cooking. This version is described as similar to baba ganoush, but it uses leftover aubergine flesh cooked in a pan rather than relying on the smoky flavour of roasting whole aubergines.

Tahini gives it a rounded sesame flavour, while lemon and spices add brightness and warmth. Blending the cooked vegetables makes a soft dip that works as a starter or part of a mezze spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 5g protein, 15g carbs, 12g fat.

The aubergine and onion provide most of the carbohydrates and fibre, while tahini and olive oil account for much of the fat. Tahini also contributes some protein, though this is primarily a vegetable-based dip. Serve it with plenty of crunchy vegetables or alongside a protein-rich dish to make a more balanced plate.

Using leftover aubergine

Aubergine flesh: cut it into small, similar-sized cubes so the pieces cook at roughly the same rate. If the flesh is already soft from a previous dish, keep an eye on it in the pan so it does not break down too far before blending.

Onion: cook it until translucent before adding the aubergine. This gives it time to soften and sweeten without rushing the main ingredient.

Build the flavour in the pan

Oil and onion: heat the oil first, then fry the onion until translucent. The recipe calls for a generous splash rather than a measured amount, so use enough to coat the pan and help the aubergine cook.

Spices and garlic: add these after the aubergine has browned and cook them briefly. This warms their flavour while limiting the chance of the chopped garlic burning.

Getting the texture right

Golden pieces: cook the aubergine over a medium heat for 10 minutes, aiming for browned edges and tender centres. If the cubes begin to stick, stir them and lower the heat slightly.

Smooth blend: blend the cooked aubergine with tahini and lemon juice until it reaches a dip-like consistency. If needed, pause to scrape down the sides of the blender before continuing.

Balance the tahini and lemon

Tahini: stir it well before measuring if the sesame paste has separated in its jar. Its richness gives the dip body, so blend it thoroughly with the aubergine.

Lemon: add the stated tablespoon, then taste the finished dip. Adjust the seasoning with salt and pepper if needed rather than adding extra ingredients automatically.

Serving ideas

To finish: the recipe suggests a little olive oil, fresh herbs and pomegranate seeds as optional toppings. Add them just before serving for a fresh, colourful contrast to the smooth dip.

For a fuller spread, serve it with flatbread or crunchy vegetables and pair it with other mezze-style dishes. It can also be spooned alongside a main meal as a savoury accompaniment.

Recipe notes & tips

• Cut the aubergine into evenly sized cubes so they cook at a similar pace.
• Let the onion turn translucent before adding the aubergine.
• Keep the pan at a medium heat while the aubergine browns.
• Add the garlic and spices late in the cooking so they only fry briefly.
• Blend the aubergine while it is still warm for an even, soft texture.
• Taste the dip after blending and adjust the salt and pepper if needed.

Variations

• Smokier finish: add a little extra smoked paprika to taste.
• More lemon: add a small squeeze of lemon juice after blending for a brighter flavour.
• Herb topping: scatter chopped fresh herbs over the dip just before serving.
• Pomegranate finish: add pomegranate seeds for a sweet-tart contrast.
• Chunkier texture: blend briefly and leave some small pieces of aubergine intact.

Common mistakes to avoid

• Uneven cubes: large pieces may stay firm while small ones soften; cut the aubergine into similar-sized pieces.
• Rushed onion: adding aubergine too soon can leave the onion undercooked; wait until it is translucent.
• High heat: the garlic and spices can burn if cooked aggressively; keep the heat moderate and fry them only briefly.
• Overcooking the aubergine: it can become mushy in the pan; check for golden colour and tenderness during the 10-minute cook.
• Underseasoning: tahini can soften the other flavours; taste after blending and adjust the salt and pepper.

How to store

Store the dip in a covered container in the fridge and use within 3 days. Serve it chilled or bring it towards room temperature; if warming it, heat gently and stir before serving.

Frequently asked questions