This season’s recipe is a delicious Roasted Aubergine Dip which can be served as an appetiser with tortilla chips, pitta bread and crudités. It is also perfect as part of a picnic and will make a nutritious spread for anytime in the day!
Make this dip the day before you intend to use it, as the flavours develop and blend overnight. It keeps well in the fridge for up to 5 days.
For those sensitive to wheat or gluten, this is a wheat and gluten-free recipe. For a dairy-free recipe, use a dairy-free yogurt with 2 Tbsps sunflower or olive oil.


You will need: 

1 medium aubergine
2 Tablespoons extra virgin olive oil
2 – 3 cloves garlic, peeled and chopped
400 ml Greek style yogurt
2 – 3 Tablespoons tahini
Salt and freshly ground black pepper

Preheat the oven to Gas Mark 6, 400°F, 200°C.

Cut the aubergine in half lengthways – north to south. Brush the flat side of the aubergines with the olive oil and place them, flat side down on the tray. Brush the dark skin with a little olive oil too.

Place the tray in the oven and cook for 30 – 40 minutes or until the aubergine is roasted and the skin underneath is quite dark brown. Take out of the oven and leave to cool.

Place the aubergine halves in a food processor together with the garlic and process until fairly smooth. Add the Greek-style yogurt, tahini and plenty of seasoning and process again until the consistency is to your liking; personally, I like to have some texture left, so I do not overprocess.

Serve the next day with warm pitta bread and crudités or any of the ways mentioned above.


You may already have purchased a jar of tahini (sesame seed paste) and found that some of the contents have naturally separated. If this is the case, you will need to stir the the sesame oil back amongst the paste for ease of use.

THE TIP:  Using a fork – instead of a spoon – to stir the oil back in, makes the process much easier!