Outdoor Cooking & Charcoal Oven Recipes / Grill

Smoky aubergine dip made with charcoal-cooked aubergines

Cooked in the Charlie Charcoal Oven

Smoky Aubergine Dip

Aubergines blacken on the charcoal while their flesh collapses into a soft, smoky centre. Blend that with cumin, lemon and garlic, then finish with sumac and olive oil. Add pomegranate seeds if you like. A dip with plenty of flavour from the fire.

Tara QuickCo-founder, Charlie Oven
Grill
Prep5 minutes
Cook20 minutes plus resting
Serves6 to 8
DifficultyEasy
Oven temperatureNo set temperature, cooked directly on the hot charcoal
RackDirectly on the charcoal
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/smoky-aubergine-dip

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Ingredients

6 to 8 servings

For the dip

To finish

To serve

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Light Charlie

  1. Light Charlie

    Light about half a football of good-quality lumpwood charcoal in Charlie. Open the vents, close the door and let the fire catch until the charcoal is well alight and glowing hot. There is no need to wait for it to burn down.

Char the aubergines

  1. Put the aubergines on the charcoal

    Using long tongs, lay the whole aubergines directly on the hot charcoal and close the door.
    Why this mattersSitting right on the charcoal blackens the skin fast while the flesh steams gently inside it. That is where the deep smoky flavour comes from, and because the skin is discarded, it does not matter how burnt it gets.

  2. Turn and char

    Turn the aubergines every few minutes so they char evenly, opening the door only to turn them. This takes 15 to 20 minutes. They are ready when the skin is completely blackened and the flesh feels very soft when pressed.
    18 min timer

  3. Rest under cover

    Lift the aubergines out of Charlie and cover them for 5 minutes.
    5 min timer
    Why this mattersThe trapped steam finishes softening the flesh and loosens it from the skin, so it scoops out cleanly.

Blend

  1. Scoop out the flesh

    Slice each aubergine in half lengthways and scoop out the soft flesh, discarding the skins and brushing away any stray ash.

  2. Blend until creamy

    Put the aubergine flesh into a blender with the cumin, garlic, lemon juice, extra virgin olive oil, salt, pepper, iced water and the tahini, if using. Blend until creamy.
    Why this mattersUse iced water rather than tap water. It helps the dip thicken as it blends and keeps the texture light.

Serve

  1. Finish and serve

    Spoon the dip into a serving bowl and top with ¼ tsp smoked sumac, 1 tbsp olive oil, a few sea salt flakes and 40g pomegranate seeds, if using. Serve at room temperature with warm flatbreads.

Tips

  • The aubergines are ready when the skin is completely charred and the flesh feels very soft when pressed.
  • Adding iced water while blending helps create a lighter, fluffier texture.
  • Covering the aubergines after cooking makes them easier to peel as the steam loosens the skin.
  • This dip is best served at room temperature to allow the smoky flavours to develop fully.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I really put the aubergines straight onto the charcoal?

    Yes. The skin chars black and protects the flesh, which steams inside and picks up the smoke. The skin is thrown away, so brush off any ash and scoop out the soft flesh.

  • How do I know when the aubergines are ready?

    The skin should be completely blackened and the aubergines should feel very soft and collapse when you press them with tongs. This usually takes 15 to 20 minutes of turning.

  • Can I make the dip without tahini?

    Yes. The tahini is optional. Without it the dip is lighter and fresher, with more of the lemon and smoke coming through.

  • Can I make the dip in advance?

    Yes. Make it up to 3 days ahead and keep it covered in the fridge. Bring it back to room temperature and add the sumac, olive oil and pomegranate just before serving.