This Mary Berry Aubergine Dip is a smoky and creamy recipe, which is made with roasted aubergines and tahini paste. It’s the perfect party appetizer, ready in about 55 minutes, plus chilling time.

Mary Berry Aubergine Dip Ingredients

750 g (1 1/2 lb) aubergines
salt and black pepper
2 shallots, halved
1–2 garlic cloves
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp chopped parsley
2 tbsp tahini paste
olive oil and chopped parsley, to garnish (optional)

How To Make Mary Berry Aubergine Dip

Prep the aubergines: Cut the aubergines in half lengthwise. Score the flesh in a lattice pattern, sprinkle generously with salt, and leave to stand in a colander for 30 minutes to draw out any bitter juices.
Roast the vegetables: Preheat your oven to 200°C (180°C fan, Gas 6). Rinse the aubergine halves with cold water and pat them thoroughly dry with paper towels. Place them on a baking tray and bake for 20 minutes. Add the shallots and garlic cloves to the baking tray and bake for a further 15 minutes, or until all the vegetables are soft.
Blend the dip: Once cool enough to handle, scoop the cooked flesh from the aubergine skins and discard the skins. Place the aubergine flesh, roasted shallots, and garlic in a food processor. Add the lemon juice, olive oil, parsley, and tahini paste. Blend until smooth, then season to taste with salt and pepper.
Chill and serve: Turn the dip into a serving bowl. Cover and chill for at least 1 hour to allow the flavours to meld. If you wish, garnish with a splash of olive oil and a sprinkle of chopped parsley just before serving.

Recipe Tips

How to get a smoky flavour? For an authentic, smoky baba ghanoush flavour, char the aubergine skins directly over a gas flame or under a very hot grill until they are blackened and blistered before roasting.
Why salt the aubergine? This step, known as de-gorging, draws out bitter juices from the aubergine, resulting in a milder, sweeter flavour and a less spongy texture.
Can I make this without tahini? You can, but it will lack the classic nutty, rich flavour. Tahini is a key ingredient in traditional aubergine dip.
How to get a creamier dip? For an extra creamy texture, you can add a tablespoon or two of plain yogurt when blending.

What To Serve With Aubergine Dip

This versatile dip is a classic part of a mezze platter and is also delicious with:

Warm pita bread or flatbread
Vegetable crudités (carrot, cucumber, bell pepper sticks)
As a side dish for grilled lamb or chicken

How To Store Aubergine Dip

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days. The flavour often improves after a day.
Freeze: Freezing is not recommended as the texture of the aubergine can become watery upon thawing.

FAQs

What is this dip also known as? This type of roasted aubergine dip is famously known as Baba Ghanoush in Middle Eastern and Mediterranean cuisine.
Can I make this without a food processor? Yes. The texture will be more rustic, which is also very traditional. After roasting, the vegetables will be very soft. You can mash them thoroughly with a fork in a bowl and then vigorously whisk in the remaining ingredients.
Is this recipe vegan? Yes, this recipe is naturally vegan.

Try More Recipes:

Mary Berry Aubergine Dip Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

179

kcal

A smoky, creamy, and flavourful roasted aubergine dip, perfect as part of a mezze platter or with warm pita bread.

Ingredients

750 g (1 1/2 lb) aubergines
2 shallots
1–2 garlic cloves
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp chopped parsley
2 tbsp tahini paste
Salt and black pepper

Directions

Halve and score the aubergines. Salt them and leave for 30 minutes. Rinse and pat dry.
Bake the aubergines at 200°C (180°C fan, Gas 6) for 20 minutes. Add shallots and garlic to the tray and bake for another 15 minutes until soft.
Scoop the flesh from the aubergine skins.
Blend the aubergine flesh, shallots, garlic, lemon juice, oil, parsley, and tahini in a food processor until smooth.
Season to taste, then chill for at least 1 hour before serving.