Aubergine Soy Sauce Dip with Garlic

Aubergine Soy Sauce Dip with Garlic

The aubergine dip goes very well with fresh baguette or ciabatta, various cheeses and salted almonds.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time40 mins

Nutrition per serving

  • Energy106 Kcals
  • Protein2.5g
  • Carbohydrates6.6g
  • Fat7.5g


  • 1 whole garlic bulb
  • 1 aubergine
  • 3 tbsp olive oil
  • 4 tbsp Kikkoman Naturally Brewed Soy Sauce
  • Juice of half a lime
  • 2 tbsp flat leaf parsley, chopped
  • Freshly ground black pepper
  • ½ tsp chilli flakes


Preheat oven to 220°C/200°C fan. Halve garlic bulb horizontally. Wash the aubergine, cut off the ends and halve lengthwise. Put the garlic and aubergine cut surface upwards on a baking tray covered with baking paper, cut slashes diagonally several times into the aubergine, spread thinly with 1 tbsp olive oil and bake in the oven for approx. 30-40 minutes. Remove garlic and aubergine and allow to cool.

Press the garlic flesh out of the papery skin. Remove the soft aubergine pulp with a spoon, puree with garlic, remaining oil, Kikkoman soy sauce, lime juice and parsley. Season with pepper and chilli flakes and serve.

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