Bodacious aubergine dip and crispy baked tortillas

Bodacious aubergine dip and crispy baked tortillas

I might as well just say it now: go ahead and double the recipe. You´ll regret it if you don´t. The smoky, zesty, complex yet fresh flavor of the dip, piled high on an airy, light, crispy tortilla chip. How high can you go? Heaven, heaven, heaven…

This is a great (and healthy) dish to bring to a pot luck (for the 17th of May perhaps?) or make it on a Friday night and enjoy it with a nice, cold beer. I would even say it could stand up to a glass of pinot grigio (for those die-hard pinot grigio fans…) 🙂


  • 1 aubergine (eggplant)
  • ca. 1 dl plain yoghurt
  • juice from half a lemon
  • 1 clove garlic, finely chopped
  • a pinch of flaky sea salt
  • a pinch of cumin
  • a pinch of cayenne pepper
  • a couple of turns on the black pepper grinder
  • fresh cilantro
  • 4 tortillas


  • 1 aubergine
  • ca. 1 dl matyoghurt
  • juice fra en halv sitron
  • 1 fedd hvitløk, finhakket
  • en klype havsalt
  • en klype spisskummin
  • en klype cayennepepper
  • et par runder med pepperkvernen
  • fersk koriander
  • 4 tortillalefser

Cut the aubergine in two, the long way. And now you have two options; throw the aubergine on a hot grill or in a medium to hot, dry frying pan. Leave it face down until quite black and then flip it. Make sure to move it around a bit. Leave it in the pan for some time, this is when the nice smoky flavor develops. Just before the aubergine looks like it is about to explode it is done.


Let the aubergine cool a little. It should now be soft and mushy. Scoop out the insides and put it in a bowl. Use a fork to mash it before adding the rest of the ingredients.

Garlic and lemon

Cut the tortillas in chip-size pieces. Spread them evenly on a baking sheet, and bake at 200 degrees Celsius / 400 degrees Fahrenheit until they are crispy and have gotten a little color.


Bodacious aubergine dip and crispy baked tortillas

And that´s it, folks! Enjoy!

Karen 🙂


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