Making Eggplant Dip with Fermented Lemon, Capers & Mint
A creamy roasted aubergine dip layered with smoky, salty, and citrusy flavors. Finished with fresh basil for balance and brightness.
The process is simple but transformative: roasting the aubergines until they collapse in their skins, blending with fermented lemon for a probiotic twist, and a generous amount of olive oil for a creamy texture. Each element supports your health — from the antioxidants in aubergine to the beneficial bacteria in fermented lemon and yoghurt.
This dip is easy to make, beautifully versatile, and one of those recipes that feel luxurious without effort.
Roasted aubergines meet fermented lemon and capers for a tangy, aromatic spread that’s naturally probiotic and full of bright, savory depth.
This is the kind of dish that turns a few simple ingredients into something unforgettable — rich, complex, and nourishing. Whether served with warm bread, alongside grilled vegetables, or as part of a mezze platter, it brings sunshine to any table.
Serves:
4 – 6 people
Time to Prepare:
10 min
Time to cook or cure:
40 min
Skill
Dip Making
Serves:
4 – 6 people
Time to Prepare:
10 min
Time to cook or cure:
40 min
Skills:
Dip Making
Choose ripe aubergines: Slightly firm but heavy for their size. Shiny skin means freshness.
Roast properly: Aubergines should be completely soft — the flesh collapsing and skin slightly charred. This brings smoky depth.
Mind the salt balance: Capers, olives, and fermented lemon already add salinity — season only at the end after tasting.
Let flavors develop: The dip gets even better after resting a few hours in the fridge.
Use real fermented lemon: Beyond flavor, it supports your gut health through beneficial microbes.
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Preheat your oven to 220°C / 425°F. Place the whole aubergines on a baking tray lined with parchment paper. Prick them a few times with a fork. Roast for 35–45 minutes, turning once, until the skins are wrinkled and the flesh soft.
Let them cool slightly. Slice lengthwise and scoop out the soft flesh into a bowl, discarding the skins (or composting them if you can).
Start by removing the skin from the lime, then place half of the roasted flesh in a tall mixing glass. Into that add 1/2 of the lime, half of your capers, 1/2 tbsp of fermented lemon,1/4 of a tbsp of white pepper and the olive oil. Then blend until smooth and emulsified.
Once that is done, pulse blitz the remaining pulp coarsely, to leave a little texture to the dip. Combine the smooth and coarse dip into one and mix. Then grate in the garlic cloves.
Once the garlic is grated, very finely dice your green pepper and half of a red onion. Introduce this into the dip together with half of your green olives, also very finely diced.
Mix that well, and then add in the finely chopped rest of the lime and the mint. Season to taste with salt and then it is ready to store in the fridge before serving.
Transfer to a bowl,This dip is best served cold. Decorate it with some sliced green onion, the rest of your green olives and capers and a drizzle of extra virgin olive oil. Can also be eaten as a sandwich spread or a side dish next to roasted chicken or veal.
Fridge: Keep in an airtight container for up to 14Â days. Drizzle a little olive oil on top to preserve freshness.
Freezer: Can be frozen for up to 2 months *before adding the pepper, onion and mint. Thaw overnight in the fridge and stir before serving. Best is to freeze the aubergine flesh after roasting plain and make dips a la minute though!
A: Yes. If you don’t have fermented lemon, substitute with finely chopped preserved lemon or a mix of lemon zest and a few drops of apple cider vinegar. It won’t have the same probiotic benefits, but the flavor will still be bright and citrusy.
A: Grilling works beautifully! It adds an even smokier depth. Just grill whole aubergines over medium heat, turning until the skins are charred and the flesh softens completely. Then continue as in the recipe.
A: Stored in an airtight container, it stays fresh for up to 4 days. For best flavor, drizzle a thin layer of olive oil on top to prevent oxidation and keep it extra luscious.
A: Yes, but with a twist: freeze only the roasted aubergine flesh before mixing in the onion, peppers, or herbs. After thawing, blend and add the fresh ingredients — that way the texture stays vibrant and not mushy.
A: Fermented lemon brings a unique salty, tangy, slightly funky citrus flavor that deepens the dip’s profile. It balances the roasted aubergine’s sweetness and adds a subtle probiotic kick.
A: Definitely! In fact, the flavors improve after a few hours in the fridge. Make it up to a day ahead, then just stir and garnish before serving for the perfect creamy texture and fresh aroma.
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