Smoky Aubergine Dip

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This smoky aubergine dip is a vibrant vegetarian starter that captures the essence of Mediterranean outdoor cooking. By charring the aubergines directly on the coals, the flesh takes on a rich, deep flavour that pairs beautifully with the cooling tang of Greek yoghurt and the heat of crushed red pepper flakes. It is a rustic, textured dish that celebrates simple ingredients and traditional techniques.

Ideal as part of a meze spread or served alongside warm flatbreads, this healthy dip is as versatile as it is delicious. You can easily prepare it a day in advance, making it a stress-free addition to a summer garden party or a light weekend lunch. The combination of fresh mint and garlic provides a bright finish that cuts through the creamy texture perfectly.

Ingredients for Smoky Aubergine Dip

2 medium globe aubergines
1 vitlöksklyfta, fint riven
120ml plain Greek yoghurt or labneh (Lebanese strained yoghurt)
1/2 cup finely chopped mint, plus torn leaves for serving
1/2 teskedar krossade röda chiliflakes
2 tablespoons olive oil, plus more for drizzling
Koshersalt
Hardwood or lump charcoal

How to make Smoky Aubergine Dip

Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place aubergines directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

Split aubergines lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash aubergine with a fork to break up, then mix in garlic, yoghurt, chopped mint, red pepper flakes, and 2 tablespoons oil; season with salt.

To serve, drizzle dip with more oil and top with mint leaves.

Dip can be made 1 day ahead. Cover and chill.

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