Smoked Aubergine Puree
Flame-charred aubergine blended silky with yogurt and garlic — smoke as a flavor, Turkish-style.
- Total
- 25 min
- Serves
- 4
Turkey's smoky aubergine dip: whole aubergines charred over flame until the flesh turns silky and smoke-scented, then blended with yogurt, garlic, lemon and dill. The smokiness is the soul of this purée — deep, savory and irresistible with warm bread. It's a meze-table essential that proves smoke is a flavor all its own.
Ingredients
- 2 medium Aubergine
- Juice of 1 Lemon
- 3 Cloves Crushed Garlic
- 150ml Yogurt
- Bunch Dill
Instructions
- Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft.
- Lift the aubergines off the grill and leave until cool enough to handle.
- Using a sharp knife, score the grilled flesh and scoop it out with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp.
- Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
Nutrition (per serving)
- Calories
- 120
- Protein
- 4 g
- Fat
- 7 g
- Carbs
- 10 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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