Description
Similar to Baba ghanoush, this Smoked Aubergine Dip starts with roasted aubergines, that get roasted to smoky, charred perfection, then mixed with creamy Tahini. The difference to the traditional dip lies in the Greek yoghurt I’m adding. For both added creaminess and protein. If you were always sceptical about aubergines, do give this one a try. It certainly converted me into a lover of their creamy texture!
Ingredients
Units
Scale
- 2 Medium Aubergines (eggplants)
- 4 tbsp Tahini
- 2 tbsp olive oil
- 1 cup 0% fat Greek yoghurt
- 1/2 lemon (juiced)
- 2 garlic cloves (minced)
- 1 tbsp molasses
- 1 tbsp mint (finely chopped)
- 1/2 tsp kosher salt or more to taste
Instructions
- Preheat your oven or air fryer to 200°C (400°F).
- Begin by pricking holes into your aubergines with a fork to prevent them from exploding during the cooking process.
- Rub the aubergines with a little olive oil and place them directly in your air fryer or in an ovenproof dish in the middle of your oven.
- Roast in the air fryer for about 20-30 minutes, turning every 5 minutes. In the oven, this will take about 50-60 minutes, turning about 3-4 times. The goal is to achieve perfect collapsing softness and charred black skin on the aubergines, which will give your dip a smoky flavour.
- The consistency should be similar to a completely overripe banana. The flesh will look almost translucent, with none of the white firmness left. If needed, cook them longer until they reach this state.
- Once the aubergines are done roasting, cut them lengthwise with a sharp knife and, using tongs or an ovenproof glove, place them in a sieve, cut side down, to allow excess liquid to drain. Let them cool for a bit.
- When the aubergines are cool enough to handle, scoop out the flesh with a spoon into a large bowl and mash it thoroughly with a fork. You can use a food processor if you prefer, but hand mashing is usually sufficient and saves on cleanup.
- Add the minced garlic, tahini, Greek yogurt, molasses, lemon juice, olive oil, and some salt and pepper to the mashed aubergines. Stir thoroughly until you have a creamy dip. Adjust the seasoning to your liking. Taste and add more salt, pepper, or lemon juice as needed.
- Finally, stir in the finely chopped mint or any other herbs you enjoy. This will add a fresh and aromatic touch to your dip.
- Serve your smoked aubergine dip with flatbread, meat, crudites, or as part of a Mezze feast. Enjoy the addictive smoky flavour and creamy texture of this delicious dip!
Notes
The equipment section may contain affiliate links to products I know and love.
This Smoked Aubergine Dip will last in the fridge for up to 4 days. So you can make it well ahead and enjoy it either as Mezze feast or during the week as healthy snack, which I do a lot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer, dip, Side Dish, Snack, spread
- Method: Air Fryer
- Cuisine: Middle Eastern
Nutrition
- Calories: 136
- Sugar: 9
- Sodium: 15
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 4
- Protein: 5
- Cholesterol: 1
