Smoky aubergine & coriander dip

Smoky aubergine & coriander dip

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(9 ratings)

Prep: 10 mins Cook: 20 mins Plus cooling and draining


Serves 10
The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal49
  • fat3g
  • saturates1g
  • carbs3g
  • sugars3g
  • fibre3g
  • protein2g
  • salt0.02g
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  • 4 large aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tbsp Greek yogurt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • large bunch coriander, leaves only, finely chopped
  • 1 garlic clove, crushed
  • squeeze lemon or lime juice


  1. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.

  2. Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.

  3. Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don’t make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.

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Comments, questions and tips

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22nd Feb, 2014
This is amazing and super tasty. Really easy too, a great success and maybe next time will add some chilli.
26th May, 2013
Don't be put off by the negative comments - this dip is super - I make it all the time. I never make the full quantity - it would be far too much. I always bake by aubergines in the oven - far easier. Don't liquidise - mash it with a fork - just the right consistency. Yes, it does split if left in the fridge for days - but given a good stir it's fine. Never know it to smell weird - only delicious!
16th Oct, 2011
Although the dip tasted okay straight from the liquidiser, after I had left it in the fridge for a couple of hours it smelt wierd and had split.
19th May, 2011
This is the most unhelpful recipe. Putting the aubergines on the gas ring for 30 seconds each side will NOT soften the flesh at all. I blackened the skin but the flesh was still hard (obviously). So I ended up cooking them in the oven.
26th Jun, 2009
Really unusual and delicious! Makes a nice change from houmous. I halved the recipe and there was loads - be warned - if you use all 4 aubergines you'll end up with a vat of dip
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