1hr | Serves 4 to 6
  • two aubergines
  • half a lemon
  • some coriander leaves
  • dried red chilli pepper (such as Italian peperoncino)
  • olive oil
  • salt and pepper

Perfect for summer and for enjoying with brand-new Chouffe crackers, here’s a delicious roast aubergine dip that’s super easy to make!


  • Preheat your oven to 200° (fan-assisted).
  • Wash the aubergines and cut them in half lengthways. Cut a criss-cross pattern in the flesh of each half.
  • Place the aubergines on an oven tray.
  • Add a drizzle of olive oil and a little salt.
  • Bake for about 30-40 mins until the flesh of the aubergines is nice and tender.
  • Meanwhile, chop the coriander finely.
  • Remove the aubergines from the oven and allow to cool.
  • Remove the flesh with a spoon and place in a bowl. Mash with a fork.
  • Add a drizzle of olive oil, the juice of half a lemon and the coriander. Mix well.
  • Then add a little pepper and the red chili pepper. Mix again.

It’s ready to serve!