Jamie Oliver’s BBQ aubergine dip recipe

I got this recipe with the Jamie Oliver antipasti board I bought. So here it is:

The aubergine takes on a wonderfully smoky flavour, even when griddled.


  • 1 aubergine, pricked a few times with a sharp knife
  • 2 tbsp yoghurt
  • 1 1/2 tbsp tahini
  • 1/2-1 garlic clove, crushed
  • A squeeze of lemon
  • 1/4 tsp smoked paprika, plus extra to serve


  1. On a hot barbecue or griddle, cook the aubergine for 15-20 minutes, turning, until charred and cooked through.
  2. When cool enough to handle, cut in half lengthways and scoop the flesh into a bowl
  3. Stir through the remaining ingredients, check the seasoning and serve, sprinkled with a little extra paprika.


Per serving: 51 kcals, 3.9g fat (0.8 saturated), 2.1g protein, 2.1g carbs, 1.8g sugar