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Aubergine and Sun-Blushed Tomato Dip

This aubergine and sun-blushed tomato dip is a creamy, flavourful spread that’s perfect with crusty bread, crackers or fresh crudités. Roasted aubergine gives it a silky texture, while the sun-blushed tomatoes add a sweet, tangy depth. Lightly spiced with cumin, coriander and smoked paprika, this dip can be made mild or given a little kick with cayenne. It’s naturally vegan, gluten-free and healthy. It can be prepared ahead of time for an easy snack or starter.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 aubergine
  • 5 sun-blushed tomatoes preserved in oil
  • 1 garlic clove
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp smoked paprika
  • Juice of ½ small lemon
  • Pinch of cayenne pepper optional
  • 1 handful fresh coriander leaves
  • Salt and freshly ground black pepper

Method
 

  1. Preheat the oven or air fryer and roast the aubergine until soft. Let it cool, then scoop out the flesh into a blender. (You can do this step ahead and store the aubergine in the fridge.)
  2. Add the garlic, cumin, coriander, smoked paprika, lemon juice, sun-blushed tomatoes, and a spoonful of the preserved oil to the blender.
  3. Blend until smooth, then add the fresh coriander, salt, and pepper. Pulse a few times more to leave a slightly textured cream.
  4. Let the dip rest for 10 minutes before serving to allow the flavours to meld.
  5. Serve with fresh crudités, toast, flatbread or as a spread for sandwiches.