Smoked aubergine purée

2 steps · 22 min total

1. 01

   Grill the Aubergines

   Get your grill going until it's very hot. Slice the aubergines in half lengthways, then lay them on the grill. Cook for about 25 minutes, turning them every so often, until the flesh inside is completely soft and yielding. The skin will stay firm, but you'll feel the flesh give easily when pressed. Take the aubergines off the heat and let them cool down until you can comfortably handle them.
2. 02

   Mash and Mix

   With a sharp knife, score the soft, grilled aubergine flesh, then use a spoon to scoop it all out into a bowl and mash it thoroughly with a fork until you have a fairly smooth, thick pulp. Stir in the lemon juice and crushed garlic. Fold in the yogurt and fresh dill, then season to your liking with salt and pepper. Serve the purée while it's still warm, perhaps as a side or a dip.