TurkishSide dish
Smoked aubergine purée
This aubergine purée gets its smoky character from grilling the aubergines until their flesh is completely soft. Once cooled, scoop out the tender pulp and mash it with a fork. Whisk in fresh lemon juice and crushed garlic for brightness, then fold in creamy yogurt and plenty of fresh dill. It's best served warm, perhaps alongside grilled meats or as part of a mezze spread.
22 minServes 4
Method
2 steps · 22 min total
- 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. - 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.
