A tasty dip.


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


  • Lightly coat an auburgine with a little oil and stick a fork into it.
  • Turn gas hob to high and hold the aubergine over it, turning as the skin starts to bubble and scorch.
  • 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.
  • 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.
  • Using your fingers, strip the scorched skin from each aubergine.
  • Throw the skin aside and roughly chop the aubergines.
  • Put the aubergines into a blender with a splash of olive oil. Blitz.
  • Add the cheese, cumin, chilli flakes (if using), lemon juice, black pepper and blitz again until you get a ‘paste’.
  • Then, add more olive oil until it has a “whipped cream” consistency.
  • Add a little salt if you feel it needs it.
  • Pour the dip into a bowl and serve.

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