Smoky Aubergine Dip recipe

Preparation Time: 40 minutes | Cooking Time: 2 minutes

This recipe could not be simpler - aubergines are charred right on the hob, then mashed and mixed with yoghurt, coriander, olive oil, garlic and lemon juice. Serve with pitta chips or veggie sticks.


  • 4 aubergines
  • 4 tbsp. greek yoghurt
  • 2 tbsp. extra-virgin olive oil
  • Small handful freshly chopped coriander
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/2 tsp. smoked paprika + extra
  • Lemon juice to taste


  1. Turn one of the rings on your hob onto a medium heat. Place the aubergine directly on the lame and cook until charred and blackened on all sides. This takes about 20-30 seconds per side. Once blackened, put into a bag and leave to cool. Once cool enough to handle, remove the skin and put the aubergine into a colander over the sink. Leave to drain for half an hour.

  2. Mash aubergine with a fork. Mix with yoghurt, olive oil, coriander, garlic, salt and pepper, 1/2 tsp. smoked paprika and lemon juice to taste. Sprinkle with extra smoked paprika to serve.

You can switch coriander for parsley if you like for a fresher take on this dip. Recipe serves 8-10.

Recipe Details:

  • Author: Laura Young.
  • Published:

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