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Aubergine Dip

Recipes of My Art
Servings 4 - 6 people


  • 2 medium red onions diced
  • 2 cloves of garlic roughly chopped
  • 2 Aubergine peeled and cut to roughly 1 cm cubes
  • 4 tablespoons olive oil
  • +/- 10 leaves of basil
  • salt and pepper
  • Bread of your choice such as french loaf a seeded loaf, crackers, bread stick, toast.


  • In a pan, add a tablespoon of olive oil and cook the onions and garlic for a few minutes until translucent and soft. Add the aubergines and cook until they have become very soft, add some oil as needed.
  • Using a stick blender, blend the aubergine mixture together, check the seasoning and add the basil leaves and give it another blend.
  • Serve on top of your chosen bread, toast or crackers.