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Aubergine Dip

The south of France is know for its amazing 'tapenade' (olive spreads), I especially liked aubergine pastes. This one is perfect to spread on some fresh baguette or accompany with crackers.

Preparation Time: 10 mins

Cooking Time: 50 mins

Total Time: 60 mins

Portions: 1 small bowl



2 aubergines

3 garlic cloves

4 tbsp olive oil

1 tbsp tahini

1 lemon (juice)





1. Preheat the oven to 200°C.

2. Halve the aubergines and cut in the skin lengthwise and cross wise. Crizzle with 2 tbsp of olive oil, season with salt and pepper and bake for 25 minutes.

3. Peel the garlic cloves and add them after 20 minutes, bake another 25-30 minutes until the aubergines are soft.

4. Peel off the skin. Put the aubergine flesh, garlic cloves, remaining olive oil, tahini, and lemon juice into a food processor. Blend until creamy. Season to perfection with salt and pepper.


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Aubergine Dip
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