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Low carb aubergine/eggplant dip


600 g eggplant / aubergine

½ tsp ground cumin

60 ml olive oil

1 tbsp lemon juice

2 tbsp sesame seeds

salt and pepper


1. Preheat your oven to 400°F (200°C). Cut the aubergine/eggplant lengthwise. Salt the cut surface and put the salty side upwards on a baking sheet lined with parchment paper.

2. Bake for 30 minutes or until the aubergine/eggplant is soft. Take it out and let it cool for a while. Peel off the skin and cut the eggplant into cubes.

3. Place in a bowl with oil, lemon juice, pepper and cumin. Blend to a smooth consistency and season to taste. Set aside.

4. Add a couple of tablespoons of sesame seeds to a hot and dry frying pan and toast for a minute or two, stirring often. Serve the dip in a bowl with the toasted seeds, sea salt and olive oil on top.

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