Spicy aubergine purée

    35 min

    This sweetly spiced, melt-in-the-mouth chunky dip is great for vegetarians, but meat-eaters will love it too. It is good as a vegan appetiser or a light supper.

    9 people made this

    Serves: 4 

    • 1 large aubergine
    • 1 tbsp olive oil
    • 1 tbsp tomato purée
    • 1 garlic clove, crushed
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • pinch of chilli powder (optional)
    • 1 tsp sugar
    • salt and freshly ground black pepper
    • TO SERVE
    • toast fingers

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Place the whole aubergine under a preheated moderate grill and grill for 20 minutes, turning it halfway through cooking.
    2. Allow to cool slightly, then cut the aubergine in half, scoop out the flesh with a spoon and place in a sieve over a bowl to drain for a few minutes.
    3. Heat the oil in a non-stick frying pan, add the tomato purée, garlic, coriander and cumin and stir over a gentle heat for 30 seconds. Add the chilli powder if liked, for a spicier note.
    4. Add the aubergine, sprinkle over the sugar and season with salt and pepper. Crush the aubergine with a fork and keep stirring for about 5 minutes until you have a creamy purée. Serve hot, warm or chilled with toast fingers.


    *This dish is perfect for using slightly damaged or over-ripe aubergines. *Serve with Hummus Dip, Marinated Cucumber Yoghurt and Taramasalata (all on this website) for Mediterranean-style casual dining.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Great recipe and really easy to make. I reheated the purée for lunch and ate on oatcakes with cream cheese. I would however advise piercing the skin before putting it under the grill as my aubergine exploded!  -  04 Oct 2010