Roasted aubergine dip

    4 hours

    A dip that is hearty and full of flavour. Aubergines are roasted, then blended with garlic, olives oil, balsamic vinegar, sugar and seasoning. Serve with pitta or crusty bread.

    14 people made this

    Serves: 8 

    • 6 medium aubergines
    • 2 cloves garlic, finely chopped
    • 3 tablespoons olive oil
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons sugar
    • dried oregano to taste
    • dried basil to taste
    • salt and pepper to taste

    Prep:30min  ›  Cook:1hr30min  ›  Extra time:2hr chilling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Pierce aubergines several times with a fork and place on a baking tray.
    2. Bake in the preheated oven for 1 1/2 hours or until completely softened. Cool completely. Remove skin and finely chop. Transfer to a large mixing bowl and set aside.
    3. In a frying pan, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano and basil until well blended and sugar is dissolved. Pour over the aubergine and toss to coat. Season to taste with salt and pepper and toss again. Cover and refrigerate for at least one hour before serving.

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    Reviews in English (15)


    i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good!  -  20 Sep 2007  (Review from Allrecipes US | Canada)


    Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings.  -  30 Apr 2006  (Review from Allrecipes US | Canada)


    Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.  -  06 Mar 2005  (Review from Allrecipes US | Canada)