Emily Hartwood Mary Berry’s Aubergine Dip is a silky, smoky Mediterranean-inspired appetizer that perfectly captures the charred essence of roasted eggplant. Ideally the aubergine flesh should be scored in a deep lattice pattern before salting to ensure that any inherent bitterness is drawn out and the roasting heat can penetrate the center evenly..
Mary Berry Aubergine Dip Recipe Ingredients
- 750g (1 1/2 lb) aubergines
- Salt and freshly ground black pepper
- 2 shallots, halved
- 1–2 garlic cloves
- 4 tbsp lemon juice
- 4 tbsp olive oil
- 4 tbsp chopped parsley
- 2 tbsp tahini paste
- Extra olive oil and chopped parsley, for garnish (optional)
How To Make Mary Berry Aubergine Dip Recipe
- The Salting Process: Cut the aubergines in half lengthways. Use a sharp knife to score the flesh in a lattice pattern, being careful not to cut through the skin. Sprinkle generously with salt and leave the halves to stand for 30 minutes to draw out excess moisture.
- First Bake: Rinse the aubergine halves thoroughly under cold water to remove the salt and pat them completely dry with paper towels. Place them on a baking tray and bake in a preheated oven at 200°C (180°C fan/Gas 6) for 20 minutes.
- Add Aromatics: Remove the tray from the oven and add the halved shallots and the garlic cloves. Bake for a further 15 minutes until the aubergine is completely soft and the shallots are tender.
- Purée: Scoop the softened aubergine flesh out of the skins and place it into a food processor. Add the roasted shallots and peeled garlic, along with the lemon juice, olive oil, chopped parsley, and tahini paste.
- Blend: Process the mixture until it is completely smooth. Season to taste with salt and black pepper.
- Chill: Transfer the dip into a serving bowl. Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to develop and the texture to set.
- Serve: Just before serving, add a fresh splash of olive oil and a sprinkle of parsley if desired.
Recipe Tips
- Thorough Rinsing: It is vital to rinse the aubergines well after the 30-minute salting period; otherwise, the final dip will be unpleasantly salty.
- Tahini Quality: Ensure your tahini is well-stirred before measuring, as the oil often separates. A good quality tahini should be nutty and creamy rather than overly bitter.
- Garlic Roasting: Roasting the garlic with the shallots mellows its raw bite, creating a sweeter, more integrated flavor profile within the dip.
- Pat Dry: Ensure the aubergines are bone-dry after rinsing. Any excess surface moisture will steam the vegetable rather than roasting it, which can dilute the smoky flavor.
What To Serve With Mary Berry Aubergine Dip
Aubergine dip pairings are savory additions frequently served as part of a Mediterranean mezze platter or as a healthy afternoon snack. Ideally the pita bread should be lightly brushed with olive oil and toasted until warm to provide a crisp, sturdy vessel for scooping the rich and zesty dip.
- Warm, toasted pita bread or flatbread triangles
- Mary Berry Hummus for a duo of Mediterranean dips
- Fresh vegetable crudités such as radishes and bell peppers
- Grilled halloumi cheese or lamb skewers
How To Store Mary Berry Aubergine Dip
- Refrigerate: Store the dip in an airtight container in the fridge for up to 3 days.
- Restoration: The dip may thicken slightly when cold. Stir in a teaspoon of warm water or a little extra lemon juice to loosen the consistency before serving.
- Freeze: This recipe is not suitable for freezing, as the aubergine texture becomes watery and the tahini may separate upon thawing.
Mary Berry Aubergine Dip Nutrition Facts
- Calories: 179 kcal (per serving)
- Carbohydrates: 10g
- Protein: 3g
- Fat: 14g
- Fiber: 6g
- Sugar: 4g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Can I use smooth peanut butter instead of tahini?
While tahini (sesame paste) is the traditional choice, you can use a smooth almond or cashew butter in a pinch. However, peanut butter has a very strong flavor that may overpower the delicate aubergine.
Do I have to peel the shallots and garlic?
It is easiest to bake them with the skins on to keep the insides moist and prevent them from charring. Once baked, the garlic and shallots will easily squeeze out of their skins and into the food processor.
Why is my dip bitter?
If the dip tastes bitter, it may be because the aubergines weren’t salted long enough or the tahini used was of a lower quality. Adding a tiny pinch of sugar or a little extra lemon juice can help balance the flavor.
Mary Berry Aubergine Dip Recipe
Course: AppetizersCuisine: MediterraneanDifficulty: Easy4
servings40
minutes35
minutes179
kcalA classic, creamy roasted aubergine dip flavored with garlic, shallots, and nutty tahini.
Ingredients
750g aubergines
2 shallots & 2 garlic cloves
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp parsley
2 tbsp tahini paste
Salt and pepper
Directions
- Score aubergine flesh, salt, and let stand for 30 minutes.
- Rinse and pat dry the aubergines.
- Bake at 200°C for 20 minutes.
- Add shallots and garlic to the tray; bake for another 15 minutes.
- Scoop out flesh and blend with all other ingredients until smooth.
- Season and chill for at least 1 hour.
- Garnish with extra oil and parsley before serving.
Notes
- For a lower fat version, reduce the olive oil to 2 tablespoons and add a splash of water to reach the desired consistency.
- Use fresh flat-leaf parsley for the best herbal flavor.
- This dip is naturally vegan and gluten-free.
