Recipe: Charred Aubergine Dip

Recipe: Charred Aubergine Dip

Maayan Schwartz, author of Your Outsourced Kitchen, shares her favourite party recipe

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Foodie  Foodie Your Guide to Good Taste  on 9 Oct '18

Hong Kong resident Maayan Schwartz has just released Your Outsourced Kitchen, her debut cookbook offering 80 healthy and delicious recipes for time-strapped professionals and families. Included are salads, mains, desserts and smoothies, as well as contributions from some of Hong Kong’s best-known restaurants such as Grassroots Pantry.

One of the unique features of the book is that the recipes have been translated into Tagalog so that domestic helpers working with busy families can easily become experts at making great international meals using fresh, healthy ingredients.

Part of the proceeds from the book are donated to the Cambodian Children’s Fund, an charitable organisation based in Phnom Penh that currently serves 12,000 impoverished people in several communities throughout Cambodia.

Your Outsourced Kitchen is for sale at good bookshops throughout Hong Kong.


  • 2 large black aubergines or 3 long, thin purple aubergines
  • juice from 1 lemon
¼ cup parsley, chopped
  • 1 tbsp tahini 

  • 1 clove garlic, crushed
  • crushed
 pink Himalayan salt and black pepper to taste
  • pomegranate molasses for garnish (optional)


Preparing the aubergines:

  1. Wash the aubergines and pat dry.
  2. Using a gas hob, line the area around a burner with foil to protect it from any drips and spills. Directly place each aubergine on a moderate flame and roast for 12–15 min, turning frequently until the flesh is soft and smoky and the skin is burnt all over. Keep a close eye on them because they can catch fire!
  3. When the aubergines are cool enough to handle, cut them open, scoop out the flesh and drain in a colander for at least 1 hour (they will release a lot of liquid).
  4. Once drained, roughly chop the aubergine flesh and transfer to a large mixing bowl.

Making the dip:

  1. Combine the crushed garlic, tahini, a pinch of salt and pepper and the lemon juice with the chopped aubergine. Mix really well. Add the chopped parsley and mix again.
  2. Drizzle some pomegranate molasses over the dip if desired. Instead of parsley and pomegranate syrup, you could also garnish with ground coriander, fresh thyme leaves and a drizzle of date syrup.

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