top of page

Smoked Aubergine Dip

Make will thank me!

It's adapted from the guru himself Yotam Ottolenghi, so I will not take credit for this dish, but I did seriously bastardize it with cheap alternatives and lazy-mom corner cutting...that I will take credit for.

Sweet and smoky, this dip has everyone coming back for more! It is super easy to make and truly wows the masses. Vegetarian and can easily be made vegan with a few substitutions (they are stated in the recipe).

As mentioned its OG creator is Ottolenghi, and no offence to Yotam, he is obviously a fricken culinary genius... but sometimes his ingredients choices are a little hard to find or slightly out of my price bracket! So yes, some ingredients have been changed to suit my budget and country (South Africa for those wondering). So without further adieu, let's jump in, shall we?

Bastard Smoked Eggplant Dip


  • 1 medium-large aubergine (eggplant / brinjal)

  • 3 T olive oil

  • 1 T honey (substitute for maple syrup or any liquid sweetener of choice)

  • 1 large clove garlic, finely chopped

  • 1 handful parsley, chopped

  • Dash smoked paprika

  • pinch smoked chilli flakes

  • Juice of 1/2 a lemon

  • 1 cup full cream yoghurt

  • 1 50-100g Feta cheese (1 round disk)

  • black pepper & salt to taste


  1. Directly on a stove top element or gas stove flame, place your aubergine to roast. I find using tongs really helps, continuously rotating the aubergine. We are charring the outside as we go. While you do this start the next step. remeber to keep coming back to the stove to turn the aubergine. It does get black, crusty and soft.

  2. In a bowl, add your yoghurt and feta. Mash the feta into the yoghurt to your preferred consistency.

  3. In a separate bowl add all your remaining ingredients.

  4. Once your brinjal is completely charred and soft (but not falling apart) all around, remove from the heat. With a serrated edge knife scrape all the charged bits off and cut off the stem.

  5. Add your aubergine to your bowl with spices,herbs, oil, lemon, garlic & honey. Mash all the ingredients together until the aubergine is completely mashed up and incorporated into those flavours.

  6. Add the aubergine mixture to the yoghurt & feta mix. Give it a good stir and serve!

This dip is so versatile and can be served with just about anything! Roasted potatoes, steak, chips, bruschetta... the sky is the limit!

Enjoy my darlings

Christine xx


Christine in the kitchen.png

Hi, I'm Christine, which I am sure you may know by now... 
I'm a creative soul and this is my blog. Welcome, cooking, creativity & curiosity is what you will find here. 
I am a Cape Town mom who grew up in restaurants for most of my adolescence. Surrounded by artists, , food & intellectuals my journey thus far has been quite interesting. 
So, if you do find yourself on side of my site, indulge me and read a story or two? Maybe cook one of my recipes while reading the tale with which it comes. I have some interesting things to share and would love to hear from you too! Your anecdotes and adventures, perspectives & dreams.
Let's connect through curiosity...and above all kindness.

All my love
Christine x

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page