Smoky aubergine dip with garlic Arabic bread

Prepare & Cook:


  • 2 aubergines
  • 100g natural yogurt
  • 2 tsp spinneysFOOD Honey
  • 100g tahini
  • 2 tsp spinneysFOOD Cumin Seeds, toasted
  • small handful parsley leaves, to garnish
  • pinch spinneysFOOD Paprika, to garnish
  • 4 spinneysFOOD Garlic Cloves, crushed
  • 40g melted butter
  • 4 white Arabic breads
  • lemon wedges, to serve


  1. Prick 2 aubergines with a fork and wrap in foil. Cook on a hot barbecue for 45 minutes, or until soft. Leave to cool slightly, then peel the skin.
  2. Put the flesh in a food processor with the yogurt, honey, tahini and toasted cumin seeds. Blitz until smooth, season and top with paprika and parsley. Set aside.
  3. Stir the garlic into the melted butter and brush over both sides of the Arabic breads. Cook on the barbecue for 2-3 minutes until lightly charred. Turn over and repeat on the other side.
  4. Cut the bread into triangles and serve warm with the dip and lemon wedges on the side.

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