Roasted Baby Aubergine and Peanutbutter Dip

Indulge in a flavourful pairing of roasted aubergine with creamy peanut butter dip, a delicious blend rich in linoleic oil, oleic oil and fibre for a nourishing, satisfying snack or appetizer. A delightful way to savour the goodness of plant-based nutrition.

Recipe Details

4 Servings

Prepping Time: 5 minutes

Cooking Time: 20

Nutritional Information

Energy: 181 kCal

Protein: 2.4 g

Carbohydrates: 5.3 g

Sugar: 4.1 g

Fat: 17.5 g

Fibre: 1.9 g

Dietary Requirements

Lacto-Ovo Vegetarian

Low GI



Equipment List

Cutting board


Measuring spoon

Small mixing bowl

Oven/ air fryer


  • 8 – 10 baby aubergines, halved
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • Salt and Pepper
  • 1 tbsp fresh mint, thinly sliced


  • 2 tbsp Liviana® Light Roast Smooth Peanut Butter
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • 1 tsp Liviana® CBD-Infused Honey 
  • 2 tbsp lemon juice
  • Salt and pepper


1. Drizzle the Liviana® CBD-Infused Extra Virgin Olive Oil over the halved baby aubergines. Season with salt and pepper.

2. Place onto a baking tray and bake in an oven for 30 – 35 minutes at 180°C or in an air fryer for 20 – 25 minutes at 160°C until the centers are soft. 

3. Mix all the ingredients for the dip in a small bowl.

4. Serve the halved baby aubergine with a sprinkle of fresh mint and the peanut butter dipping sauce as a side or starter. 

Wilna Eksteen

Registered Dietician