This delicious dip is perfect for spreading on toast or serving with tortilla chips. The roasted onions and aubergines are blended with tahini, lemon juice, and spices, creating a smooth and flavorful spread.
This Burnt Onion And Aubergine Dip Recipe Is From Cook, Eat, Repeat CookBook by Nigella Lawson
Ingredients Needed:
- 90ml olive oil
- 3 onions (approx. 500g)
- 3 medium aubergines (approx. 250g each)
- 1 bulb of garlic
- 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
- 1½ teaspoons dried mint
- 2 tablespoons lemon juice
- 2 tablespoons (approx. 25g) tahini
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- 90ml extra-virgin olive oil
How To Make Burnt Onion And Aubergine Dip
- Preheat the Oven: Heat the oven to 220ºC (200ºC Fan) and prepare a large baking tray (42 x 33cm) with shallow sides. Pour in 90ml of olive oil.
- Prepare the Onions: Quarter the onions and remove the skins. Cut each quarter in half lengthways, leaving the root end intact if possible. Arrange on the baking tray.
- Prepare the Aubergines: Halve the Aubergines lengthways. Score the fleshy sides in a cross-hatched pattern using a sharp knife, and place the flesh side down on the baking tray with the onions. Coat them well in oil, then turn the aubergine cut side up.
- Prepare the Garlic: Cut the top off the garlic bulb so the cloves are visible. Wrap it in foil, making a sealed parcel, and add it to the baking tray.
- Roast the Vegetables: Roast the onions, aubergines, and garlic for about 1 hour, until the onions are soft and browned and the aubergines are darkened and tender. Check at 40 minutes and add 90ml of water if needed, turning the onions if necessary.
- Prepare the Lemon Mixture: While the vegetables roast, mix sea salt, dried mint, and lemon juice in a cup. Set aside.
- Cool and Scoop: Remove the tray from the oven and let the vegetables cool for 5–10 minutes. Unwrap the garlic. Scrape the onions into a bowl. Scoop out the aubergine flesh and add it to the bowl. If needed, squeeze the aubergine skins to extract more pulp. Add a tablespoon of the burnt-onion-and-aubergine juices from the tray. Squeeze the caramelized garlic out of its skin into the bowl.
- Blend the Ingredients: Add the lemon juice mixture, tahini, ground cumin, sweet smoked paprika, and extra-virgin olive oil to the bowl. Blend until smooth and silky.
- Taste and Adjust: Taste for seasoning, adding more smoked paprika if needed. Serve with tortilla chips, spread on toast, or enjoy as desired.
Recipe Tips
- Roasting Tips: For the best flavor, make sure the onions and aubergines get nicely charred. This adds a smoky depth to the dip.
- Add More Spice: If you enjoy a bit more heat, add a pinch of chili flakes or a dash of cayenne pepper when blending.
- Serving Ideas: Serve this dip with pita bread, and fresh vegetable sticks, or even use it as a sandwich spread. It’s also delicious with grilled meats or fish.
- Extra Creaminess: For a creamier dip, add a little Greek yogurt or more tahini when blending.
How To Store Leftovers
In the Fridge: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Stir before serving as the oil may separate slightly.
In the Freezer: You can freeze the dip in a freezer-safe container for up to 2 months. When ready to use, thaw in the fridge overnight and stir well before serving.
Nutrition Facts
- Calories: 220 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 3g
- Sugars: 3g
- Protein: 2g
- Sodium: 300mg
Burnt Onion And Aubergine Dip Recipe
Description
This easy and flavorful dip is perfect for spreading on toast or dipping with tortilla chips. The rich roasted onions and aubergines, blended with tahini, spices, and lemon juice, create a creamy and smoky dip that’s sure to impress.
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 220ºC (200ºC Fan) and prepare a large baking tray (42 x 33cm) with shallow sides. Pour in 90ml of olive oil.
- Prepare the Onions: Quarter the onions and remove the skins. Cut each quarter in half lengthways, leaving the root end intact if possible. Arrange on the baking tray.
- Prepare the Aubergines: Halve the Aubergines lengthways. Score the fleshy sides in a cross-hatched pattern using a sharp knife, and place the flesh side down on the baking tray with the onions. Coat them well in oil, then turn the aubergine cut side up.
- Prepare the Garlic: Cut the top off the garlic bulb so the cloves are visible. Wrap it in foil, making a sealed parcel, and add it to the baking tray.
- Roast the Vegetables: Roast the onions, aubergines, and garlic for about 1 hour, until the onions are soft and browned and the aubergines are darkened and tender. Check at 40 minutes and add 90ml of water if needed, turning the onions if necessary.
- Prepare the Lemon Mixture: While the vegetables roast, mix sea salt, dried mint, and lemon juice in a cup. Set aside.
- Cool and Scoop: Remove the tray from the oven and let the vegetables cool for 5–10 minutes. Unwrap the garlic. Scrape the onions into a bowl. Scoop out the aubergine flesh and add it to the bowl. If needed, squeeze the aubergine skins to extract more pulp. Add a tablespoon of the burnt-onion-and-aubergine juices from the tray. Squeeze the caramelized garlic out of its skin into the bowl.
- Blend the Ingredients: Add the lemon juice mixture, tahini, ground cumin, sweet smoked paprika, and extra-virgin olive oil to the bowl. Blend until smooth and silky.
- Taste and Adjust: Taste for seasoning, adding more smoked paprika if needed. Serve with tortilla chips, spread on toast, or enjoy as desired.
Burnt Onion And Aubergine Dip Recipe, Nigella Lawson Recipes