Aubergine dip

Aubergine dip

I have been eating too much hummus lately so this dip is a nice change. I just blended this in my smoothie blender and it came out smooth. It is quite a thick dip but if you want it a bit looser just add some oil.


  • 1 Eggplant
  • 2 tbsp Tahini sauce
  • 4 tbsp Natural yoghurt
  • 2 cloves of Garlic, peeled and diced
  • 1/2 lemon juiced
  • 1 tbsp of Olive oil
  • 1 tsp Red chili diced
  • 1 tsp toasted Sesame seeds


  1. Slice up the eggplant and grill both sides.
  2. Remove the skin and place in the blender with the tahini, lemon juice, garlic and yoghurt.
  3. Blend until smooth, sprinkle over the red chili and sesame seeds and drizzle with oil.
  4. Serve with flatbread.

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