Smokey aubergine dip

This is a delicious and versatile dip.


  • 4 aubergines
  • 1 whole garlic bulb
  • 1/2 teaspoon of ground sumac, plus extra for decoration
  • Juice from 1 lime
  • Fresh coriander leaves fro service
  • 2 tablespoons of light tahini
  • 100g plain natural yoghurt
  • 40ml smoked oil
  • Pepper and salt to taste


Preheat the oven to 160C
Cut the aubergines open and drizzle with a little plain oil and sprinkle with salt
Wrap the aubergines and the garlic bulb in foil and bake for 90 minutes to two hours until completely softened and slightly darkened
Remove the flesh from the garlic and aubergines and either chop finely and combine with the rest of the ingredients or blend them all together for a smoother finish
Serve with warm pitta bread