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Spiced Cumin and Aubergine Dip with Roosterkoek Bread

Prep Time:


Cook Time:


12 Servings


About the Recipe


  • For the cumin and aubergine dip

  • 2 aubergines

  • 2 teaspoons cumin

  • 1-2 garlic cloves

  • 400ml yogurt

  • Juice and zest of half a lemon

  • Salt and coarsely pepper to taste

  • For the roosterkoek bread

  • 400g plain flour, plus extra for dusting

  • 1 packet dried yeast

  • 1 teaspoon salt

  • 2 teaspoons caster sugar

  • 50ml vegetable oil

  • 225-250ml warm water


Step 1

Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time.

Step 2

Place cumin in a pan and toast either on the grill or on the stove.

Step 3

Chop the garlic and the aubergines.

Step 4

Mix together garlic, aubergines, toasted cumin add lemon zest and juice. Add salt and pepper to taste. Serve with Roosterkoek bread.

Step 5

Mix the yeast , sugar with 100ml of warm water and stir , the mixture will start to foam after 5 minutes or so. In a separate bowl mix together the flour and salt add the oil and the yeast mix, and enough water to make a slightly moist dough. Turn the dough out on a floured surface and kneed for a five minutes. Place the dough in a oiled bowl and cover with cling film or a damp cloth, and allow to rise for about an hour.

Step 6

Divide the mixture into roughly 12 equal pieces and shape into slightly flattened balls. Place onto a floured board or lightly greased tray and cover again with a damp or cling film and leave to rise for for a further 15 minutes. Gently lift the dough ball and place on the barbecue.

Step 7

Turning a couple of times until the bread is nicely marked and well puffed up and become crusty on the outside.

Step 8

Brush with a little olive oil and serve straight away.


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