Roasted Aubergine & Turmeric Dip

This dip is gorgeous on some gluten free pittas or with some fresh raw veg to dip into it and with crisps. The turmeric int he recipe brings out a wonderful golden colour in the aubergine.

Roasted Aubergine Dip


  • Aubergine - 1
  • Yellow Pepper - 1
  • Tomato - 1
  • Olive Oil
  • Ground Cumin - 1 tsp
  • Turmeric - 2 tsp
  • Lemon
  • Rosemary, chopped finely - half a stalk
  • Feta Cheese - 1/2 a pack


Preheat oven to 180°C, cut the aubergine in half lengthways place on an oven tray and coat in olive oil. Roast for 10 minutes.

Cut the tomato in half and then deseed the pepper and cut into four pieces. When the aubergine has been cooking for 10 minutes add the pepper and tomato and then sprinkle with turmeric, cumin and olive oil. Roast for a further 20 minutes.

Remove from the oven and leave to cool. Then scrape out the pulp from the veg leaving the skin and tomato seeds.

Place in a blender with the feta cheese and blitz. Then add the lemon juice, rosemary salt & pepper and some extra cumin to taste.