Multigrain chips with a wheat beer aubergine dip

This is one dip you simply have to try!

Just a handful of ingredients and 15 minutes give you this flavourful veggie dip that not only has beer in it, but can be enjoyed with a cold one too. Simmered in a swig or two of Innis & Gunn White Oak Wheat Beer, it’s a perfect veggie snack for game day.

Aubergine dip


  • 2 medium aubergines, sliced into 1 cm thick slices
  • A little olive oil
  • 2/3 cup water
  • 1 tsp tomato paste
  • 60 ml Innis & Gunn White Oak Wheat Beer
  • 1 pinch sugar, 2 pinches salt, dried thyme
  • 1 tin chopped, peeled tomatoes
  • Multigrain nachos, for serving


Chop the aubergine slices into smaller pieces. Over high heat, heat some oil in a large pan and add the aubergine, cooking until soft and lightly brown. This will take about 10 minutes. Add water if the pieces start to stick to the pan. Once soft, add the tomato paste and the beer and simmer for about a minute. Using a silicone masher, gently mash the aubergine pieces in the pan then add the sugar, salt, a good sprinkling of dried thyme and the tinned tomatoes and simmer, over medium heat for about 3–4 minutes, stirring every now and then. Remove and once at room temperature, serve along with your preferred nachos – we recommend the multigrain.

And that’s how you enjoy a healthy chip and dip while watching the game!

Done in collaboration with The League of Beers

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