Syrian Inspired Aubergine Dip with Honey and Pistachios


Add to the other dips I made earlier this week for a trio of deliciousness!

Can serve up to 4 as a starter or more if added to a Meze Platter.

Prep: 10mins
Cook: 50mins

Ingredients: 1 large aubergine, juice of 1/2 a lemon, 2 tbsps of olive oil, 1 tbsp of tahini,  1 tsp sesame seeds, 1 tsp of honey, 10 pistachios.


  1. Make some pricks in the aubergine then roast in a preheated over at 200f for 50 mins
  2. Allow the aubergine to cool then scrap out all of the flesh and add to a blender, along with the lemon juice, tahini, olive oil and blend to a smooth consistency and decant into a bowl
  3. Lightly toast the seasame seeds and set aside, shell and crush the pistachios, sprinkle both over the dip along with a drizzle of the honey
  4. Serve with warm pittas or make at home tortilla chips*
  5. Get dipping!

*Using shop bought tortillas, cut into triangles and lightly coat in oil and a sprinkle of salt then bake in the oven for 15mins at 200f degrees until lightly golden and crunchy!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link:

If you would like to make a monetary donation please visit the link:

Thanks x


5 thoughts on “Syrian Inspired Aubergine Dip with Honey and Pistachios

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