• 2 medium aubergines
  • 1 clove of garlic – you can use more if you wish
  • 4 – 6 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 2 tablespoons parsley, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • Salt & Pepper


Preheat your oven to 200 degrees and line a tray with baking paper- you can use the grill if you prefer.

Place the aubergines on the tray and cook for 40/50 minutes until the aubergines are soft and the skins have blistered.

Once the aubergines are cooked allow them to cool a little. Cut the aubergine in half (lengthways) and scoop out the flesh. Place the flesh in a colander to drain for a little.

Place the aubergine, garlic, olive oil, lemon juice, salt, pepper, cumin, paprika and parsley in a food processor and whizz until smooth.

Taste the aubergine dip and adjust with extra oil, lemon juice or seasoning as needed.

Store in an air tight container in the fridge.