Mediterranean Aubergine & Rosemary Dip

Mediterranean Aubergine & Rosemary Dip

February 27, 2019


If you want something delicious and super healthy to nibble on, this is great served as a starter!

To make this fresh aubergine dip, you take large aubergines, cut them in half, and either roast or grill them. I prefer to roast them, simply because it is easier than grilling them and I don’t need to keep an eye on them as much when roasted in the oven. 


  • 3 aubergines
  • 3 clove garlic
  • Juice of one lemon
  • A branch or 2 of fresh rosemary
  • Délicatesse Extra Virgin Olive Oil
  • Salt and freshly ground black pepper 


  1. Preheat the oven to 200C (400F)
  2. Put the aubergines and garlic cloves on a baking tray and roast in the oven for 30-40 minutes.
  3. Take out of the oven, scoop out the fleshy insides with a spoon,
  4. Mash it up or put in the food processor with olive oil, the peeled garlic, lemon juice, salt and pepper.
  5. Pour in 2 table spoons of the olive oil and mix a bit more.


When serving, I finish by adding some fresh ground pepper on the serving dish with freshly cut rosemary and I add a generous amount of Extra virgin Olive Oil. I use for this dish a mild olive oil like Délicatesse from ELY SÉIDE simply because when cooked or roasted, aubergines tend to release some type of bitterness that is softened very nicely with the buttery mildness of Délicatesse. This oil being pressed wit ripe olives, it also adds a fruity flavour with nutty notes that brings so much roundness to the dish.

An extra lemon drizzle, sea salt and pepper and Voila ! Enjoy with freshly cut veggies, such as carrots, or cucumber sliced in length, greens beans, flat beans, baked potatoes or corn chips, or simple some freshly baked bread.



Leave a comment

Comments will be approved before showing up.