Smoked aubergine & tahini dip which is great for dipping your veggies into, or have the Middle Eastern way, and enjoy with fried Pita bread next to your favorite dish.


  • 1 large eggplant
  • 1 garlic clove (optional)
  • 2 TBSP tahini
  • 1 TBSP Yogurt
  • 1 TBSP Lemon
  • Salt to taste
  • Olive oil for topping
  • Parsley leaves for garnish
  • Pomegranate for garnish (optional)


  • Place eggplant on a gas burner stove and grill by turning all sides until tender and well charred. this will take around 30 – 40 minutes.
  • Turn off heat and allow eggplant to cool completely before peeling. Then cut in half, and scoop out the insides with a spoon into a large bowl.
  • Using a wooden garlic masher, pound the garlic glove thin, then add the eggplant and mash into the garlic mixture.
  • Add the tahini yogurt, salt, and lemon, and mix thoroughly using a fork until you have a rough paste.
  • Spread paste into a serving dish and drizzle with olive oil.
  • Garnish with parsley leaves and pomegranate and serve.