Gluten free aubergine dip

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.  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:


  • 2 aubergines
  • 2 tomatoes
  • 1 onion
  • 1 clove of garlic
  • the juice of half a lemon
  • 2 tablespoons olive oil
  • salt and pepper



  • 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