Creamed Aubergine Dip

A tasty dip.


  • 3 medium aubergines
  • 150 g cream cheese or soft goats cheese
  • 1 tsp cumin seeds (roasted and crushed)
  • 0.50 tsp chilli flakes (optional)
  • 1 lemon (juice and zest)
  • 1 tsp black pepper
  • dash of olive oil
  • salt to taste


  1. Lightly coat an auburgine with a little oil and stick a fork into it.
  2. Turn gas hob to high and hold the aubergine over it, turning as the skin starts to bubble and scorch.
  3. When all the skin has been ‘bubbled’ all over and the aubergine flesh feels a little softer, set it aside on a plate to cool and repeat for the other aubergines.
  4. NB: You could also pop the aubergines onto a roasting tray, into a hot oven (about 230°C or gas mark 7). Turn them occasionally to ensure the skin is evenly scorched.
  5. Using your fingers, strip the scorched skin from each aubergine.
  6. Throw the skin aside and roughly chop the aubergines.
  7. Put the aubergines into a blender with a splash of olive oil. Blitz.
  8. Add the cheese, cumin, chilli flakes (if using), lemon juice, black pepper and blitz again until you get a ‘paste’.
  9. Then, add more olive oil until it has a “whipped cream” consistency.
  10. Add a little salt if you feel it needs it.
  11. Pour the dip into a bowl and serve.


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