Skip to content
Aubergine and roasted garlic dip recipe

Aubergine and roasted garlic dip recipe

13 ratings

Have one single aubergine knocking about the fridge? Try this whole roasted garlic and aubergine dip, blended with crème fraîche, cumin and lemon. Delicious spread on toast or for dipping crudités into at aperitif. See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 175 calories / serving
  • Freezable


  • 1 garlic bulb
  • 1-2 tbsp olive oil
  • 1 aubergine
  • 200ml (7fl oz) creme fraiche
  • ½ lemon, squeezed
  • pinch ground cumin

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    10g 50%
  • Sugars

    2g 2%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 2.8g Protein 1.7g Fibre 1.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Slice the top off the garlic bulb. Sit it on a piece of foil and drizzle with olive oil. Scrunch the foil together to make a parcel. Carefully pierce your aubergine all over with a sharp knife and put on a baking tray, with the garlic foil parcel. Roast in the oven for 30-40 minutes, until the aubergine is blackened and tender.
  2. Allow the aubergine to cool, then peel and discard the skin. Finely chop the flesh and transfer to a bowl. Squeeze out the pulp from the garlic bulb and add to the bowl with the crème fraîche, lemon juice, cumin and a pinch of salt.
  3. Mash the mixture together with a fork. Serve with crudités to dip, such as carrots, baby corn and cucumber.
See more Vegetarian Recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.