Smoked aubergine purée
This smoky Turkish aubergine purée delivers deep, charred flavors balanced by bright lemon and garlic, all tied together with a creamy yogurt finish. The silky texture contrasts with the slight resistance of the grilled skin, making it ideal for scooping with warm pita or crisp flatbread. A sprinkle of fresh dill adds a delicate herbal note, elevating the dish beyond a simple dip into something truly crave-worthy. Worth the effort for its bold, velvety richness and versatility at the table.
Ingredients
Nutrition
Directions
- 1
step 1
- 2
Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft – the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
- 3
step 2
- 4
Using a sharp knife, score the grilled flesh and scoop out the flesh 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.
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