Smokey Eggplant Dip

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 bowl


  • 2 medium-sized eggplants (aubergines)
  • 1/2 cup flat-leaf parsley (chopped roughly)
  • 1 garlic clove (crushed)
  • 1/2 cup natural yoghurt
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1/2 - 1 tsp ground cumin
  • 2 - 3 extra-virgin olive oil


  1. Preheat the oven to 180ºC. Wash the eggplants. Using tongs, cook the eggplants individually over the flame of a gas burner (or a grill), turning as skin chars and bubbles.

  2. Place the eggplants on baking tray and prick all over with a fork. Bake for 1 hour, or until soft. Set aside to cool.

  3. Once cooled, cut the eggplants in half and scoop out the flesh into a food processor. Discard the skin. Add all the other ingredients in and blend. Don't blend it too much it’s nice to have it a little chunky. Season with salt and pepper and leave to stand for 1 hour.

  4. Serve with olive olive drizzled on top.