Twice-Baked Aubergine Dip Recipe

Servings: 4 Total Time: 55 mins Difficulty: Beginner
Savory Delight: Twice-Baked Aubergine Dip with Mozzarella and Coriander
Twice-baked aubergine dip topped with melted mozzarella and fresh herbs pinit

A Savoury Delight with Creamy Mozzarella and a Tangy Twist

Elevate your appetiser game with our Twice-Baked Aubergine with Mozzarella Dip. This delightful recipe transforms the humble aubergine into a rich and flavourful dish that’s perfect for any gathering.

Choosing Your Aubergine

This recipe works well with both round and regular aubergines. Round aubergines, known for their slightly sweeter and firmer flesh, are an excellent choice. However, the more common long, thin aubergines are also perfectly suitable. For the best results, select aubergines that are firm, glossy, and free from blemishes.

Cutting a round aubergine on a cutting board with a knife.
Cutting a fresh round aubergine in half

The Role of Sumac

Sumac adds a distinctive tangy, lemony flavour to the dish. While not the star ingredient, sumac enhances the overall taste by providing a bright, citrusy note that complements the richness of the aubergine and mozzarella filling. Commonly used in Middle Eastern cuisine, sumac helps elevate the dish with its unique depth of flavour.

Mixing the filling for aubergines
Mixing the filling with aubergine flesh, coriander, mozzarella, and spices, ready to fill the shells.

The Cooking Process

Begin by halving the aubergines and scoring their flesh in a diamond pattern. Season with salt, pepper, and fresh thyme, and drizzle with olive oil.

Aubergine halves scored in a diamond pattern
Scoring aubergine halves in a diamond pattern, seasoning with salt, pepper, thyme, and olive oil, ready for baking.

Bake the aubergines until they are golden and tender. Once cooled, scoop out the flesh and mix it with chopped coriander, grated mozzarella, sumac, and garlic granules. Refill the aubergine shells with this mixture, top with additional mozzarella, and bake again until the cheese is bubbly and golden.

Baked aubergine halves, golden and tender
Golden, tender baked aubergine halves, ready to be scooped out for a delicious dip filling.

Why You’ll Love It

This Twice-Baked Aubergine with Mozzarella Dip combines creamy mozzarella with aromatic herbs, offering a sophisticated yet approachable dish that’s ideal for both special occasions and casual meals. Serve it warm with crusty bread or crackers for a satisfying and versatile addition to your menu.

Crostini being dipped into twice-baked aubergine dip topped with melted mozzarella and fresh herbs
Dipping crostini into twice-baked aubergine dip topped with melted mozzarella and fresh herbs.

Pair our Peppery Cheddar Breadsticks with this Twice-Baked Aubergine Dip for a delicious combination.

You might also enjoy our Roasted Red Pepper and Feta Dip.

Check out the video on our Instagram for a step-by-step guide to making this delicious dip!

Twice-Baked Aubergine Dip Recipe

Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year
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Description

Twice-Baked Aubergine Dip features roasted aubergine mixed with mozzarella, coriander, and spices, then baked to golden perfection. Enjoy with crusty bread for a flavourful appetiser or side dish.

Ingredients

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Instructions

  1. Preheat the oven to 200°C (fan).
  2. Score the aubergine halves in a diamond pattern. Season with salt, pepper, and thyme leaves, and drizzle with olive oil.
  3. Bake for 30 minutes or until golden and cooked through.
  4. Remove from the oven and scoop out the flesh. Chop it and transfer it to a bowl.
  5. Add coriander, 100g of mozzarella, salt, pepper, sumac, and garlic granules to the bowl. Mix well.
  6. Fill the aubergine cavities with the mixture and top with the remaining mozzarella.
  7. Bake for an additional 10-15 minutes or until golden.
  8. Serve with crusty bread and enjoy!
Nutrition Facts

Servings: 4 ServingCalories:198.5kcalTotal Fat:13.19gSaturated Fat: 5.8gTrans Fat: 0gCholesterol:29.62mgSodium:187.65mgPotassium:438.3mgTotal Carbohydrate:13.09gDietary Fiber: 7.13gSugars: 4.86gProtein:10.59gVitamin A: 73.65IUVitamin C: 5.08mgCalcium: 253.14mgIron: 1.69mgVitamin D: 0.15IUVitamin E: 1.03IUVitamin K: 7.87mcgThiamin: 0.08mgRiboflavin: 0.18mgNiacin: 1.1mgVitamin B6: 0.13mgFolate: 33.1mcgVitamin B12: 0.85mcgPhosphorus: 195.66mgMagnesium: 50.52mgZinc: 1.65mg

Note

Choosing Aubergines: I used round aubergine in this recipe, but regular ones work perfectly fine as well. Select aubergines that are firm and glossy, and avoid those with blemishes or wrinkles.

Seasoning: Adjust the salt, pepper, and sumac to your taste preference. Sumac adds a tangy flavour that complements the aubergine well.

Texture: For a creamier dip, blend the aubergine flesh with the other ingredients before refilling the aubergine halves.

Serving: This dip is great served warm or at room temperature. Pair it with crusty bread, pita, or crackers for a delicious appetiser or side dish.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.

Keywords: aubergine, eggplant, twice-baked, dip, mozzarella, coriander, thyme, sumac, garlic granules, vegetarian, savoury, oven-baked, appetizer, side dish,

Frequently Asked Questions

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How do I know when the aubergine is fully cooked?

The aubergine is done when it’s golden brown and tender. You should be able to easily scoop out the flesh with a spoon.

Can I prepare this dish in advance?

Yes, you can prepare the dip mixture and stuff the aubergine halves a day in advance. Store them in the fridge and bake just before serving.

What can I use instead of sumac?

If you don’t have sumac, you can use a splash of lemon juice or a bit of lemon zest to add a tangy flavour.

Did you make this recipe?

Tag @shicocooks  if you made this recipe. Follow @shicocooks  on Instagram for more recipes.

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Izabella Jakubec

Food Blogger and Recipe Developer

Hi there!

I’m Izabella, and I’m thrilled to have you here!

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