Slow Food Saddleback Recipes

Afghani-style Smoked Aubergine Dip

From Sirocco p. 55  Sabrina Ghayour


Serves 6
4 large aubergines
1 tbsp cumin seeds, toasted and finely ground
1 tsp cayenne pepper (or less to taste)
2-3 garlic cloves, crushed
2 tbsp olive oil, plus extra for drizzling
finely grated zest of 1 lemon and juice of ½
200g thick Greek yoghurt
coriander leaves finely chopped
sea salt flakes and freshly ground pepper


Blister the aubergines, either by placing directly on the flame of a gas hob or on a barbecue. Blacken and char the skins all around the aubergines by turning them over from time to time, until the skins are burnt and you can feel the flesh within them has collapsed. Once done, place the aubergines on a heatproof surface or tray and set aside until cool enough to handle.

Cut the aubergines to open them. Using a large metal spoon, scoop out the pulp, drain off all the excess liquid from it and place it in a bowl (discard the skins). Add the ground cumin, cayenne pepper and garlic and mix well with a fork to break down the pulp. Then add the olive oil, lemon zest and juice, yoghurt, fresh coriander and a generous quantity of salt and pepper and mix well. Once combined, taste and adjust the seasoning if necessary, then drizzle with olive oil and serve.