Gluten free aubergine dip
A few weeks ago I had a craving for aubergine dip, so I searched the internet and came across Michael Kitson’s blog called discoverdelicious (2025 edit, this site is now called “Potluck at Oh My Veggies”). Michael’s blog is filled with lovely recipes (thank you Michael! :-)), including this one – an aubergine dip, which I made and found absolutely delicious! Unfortunately, I had trouble digesting it 🙁 The recipe uses raw garlic, and whilst I totally love garlic, when it’s raw, it doesn’t agree with me very much…
So… this weekend I thought I had to come up with my own aubergine dip – one that would, hopefully agree with my gut a little more. The recipe below is the result of my experiment. It turned out delicious and I had no tummy aches, because the garlic is cooked.
This dip goes beautifully with carrot or other vegetable sticks; it can be used as a spread on gluten free bread or crackers, or just eaten warm with other foods.
Here is the recipe:
Ingredients:
- 2 aubergines
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- the juice of half a lemon
- 2 tablespoons olive oil
- salt and pepper
Method:
- Prick the aubergines with a sharp knife. Place them on a sheet of non-stick baking paper and put them in the oven for one hour at 200°C. Halfway through, turn them over.
- While the aubergines are baking, pour some boiling water over the tomatoes and let them soak in the water for a few minutes. Take them out, take the skin off and dice them.
- Chop the onion and garlic.
- Take the aubergines out of the oven and let them cool down a little. Then peel them and cut them in chunks.
- Heat the olive oil in a saucepan. Gently fry the onion and garlic for a couple of minutes, and then add the aubergines and tomatoes, stirring all the time.
- Reduce the heat, cover the saucepan, and let the vegetable simmer for 5 minutes.
- Turn the heat off, add the lemon juice, and salt and pepper to taste.
- Use a hand blender and mix to obtain a lovely smooth dip.
- You can enjoy this hot or cold – it’s lovely 🙂
PS: if raw garlic agrees with you, I thoroughly recommend trying Michael Kitson’s aubergine dip – you can find the recipe if you click here
