Name: Burnt Aubergine Warm Mezze Dip
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 45 ml olive oil; 1 large onion, finely chopped; 4 clove garlic, crushed; 2 tsp tomato paste; 400 g tinned crushed tomatoes; 1 tsp caster sugar; Salt and black pepper; 4 medium aubergines/eggplants; 45 ml olive oil; 3 clove garlic, thinly sliced; 20 g pine nuts; 1.5 tsp cumin seeds, roughly crushed; 1.5 tsp coriander seeds, roughly crushed; 0.5 tsp chilli flakes; 30 g tahini; 200 g Greek yoghurt; Salt and pepper; Handful of dill, roughly chopped; Extra dill leaves, to garnish

Instructions

For the tomato sauce, heat oil in a frying pan to medium-high. Add onion and cook 6 minutes, stirring occasionally, until softened and lightly coloured. Add garlic and tomato paste and cook for 2 minutes, then add the tinned tomatoes, sugar, plus 100ml/3.5fl oz water. Season with salt and a generous grind of black pepper. Simmer very gently for 20 minutes, stirring occasionally until thick and rich.
For the aubergine dip, heat barbecue to high heat. Prick the aubergines all over with a fork, about 10-12 times. Once barbecue is smoking, grill aubergines, turning as necessary until well charred all over and softened 45-50 minutes. Set aside to cool completely. Once cool enough to handle, peel and discard the stems and skins and roughly pull the flesh into strands. Set aside.
Heat oil in a frying pan to medium heat and add garlic and pine nuts. Cook for 60 seconds or until lightly golden. Add spices and a tiny pinch of salt. Immediately remove and set aside.
In a small bowl, whisk the tahini with 3 tbsp water and a tiny pinch of salt until smooth and pourable. Add to yoghurt and mix until combined.
To assemble, add the roasted aubergine to the tomato sauce with 3 tbsp water, 1/4 tsp salt and a good grind of pepper. Cook over medium heat for 5 minutes or until heated through. Remove from heat and stir through the chopped dill.
Place in serving dish, drizzle all over with yoghurt/tahini mixture. Spoon over the fried garlic and pine nut mixture and top with fresh picked dill leaves to serve. Serve warm.

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Danni

2024-08-27

Well worth the effort to make this, was really popular with everyone! Served with pitta chips.
Tester 2022-09-01

Really tasty flavours together and looks delicious made up. We had it as an entree with Turkish bread strips and lamb. Easy to prepare it all ahead and just warm it up and assemble at the time.

Subscriber 2025-11-05

Can i make this ahead and freeze?

Mrs Gusto 2025-11-06

We don’t recommend freezing this, although you could make the tomato sauce ahead and freeze,

Burnt Aubergine Warm Mezze Dip