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Yogurt, Aubergine, and Pine Nut Dip

Cook's Notes
Make this dip ahead, and leave it in the refrigerator overnight. Remember to allow enough time for it to come to room temperature before serving.

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  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Pierce the aubergine a few times all over with a knife. Next, using your hands, rub the aubergine with the olive oil. Roast in the oven for 30–40 minutes until beginning to char.

  2. 2

    When the aubergine is cool enough to handle, peel off the skin, and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.

  3. 3

    Taste, and season with salt and black pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pitta breads.


  • 1 large aubergine
  • 1 tbsp olive oil
  • 2 -3 tbsp tahini
  • 2 garlic cloves, grated or crushed
  • 1 lemon, juiced, plus extra if needed
  • 1 pinch ground cumin
  • 1 pinch salt
  • 1 pinch black pepper

Serves 8

Total time required Total time:

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8 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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