Smoked aubergine purée
A Turkish lunch. Ready in about 40 minutes. Difficulty: medium.
- 15 minPrep (about)
- 25 minCook (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 2 eggplants Shopping tip: Eggplant (UK: aubergine).
- Juice of 1 lemon
- 2 cloves garlic
- ⅓ cup + 2 tbsp yogurt
- Bunch dill Shopping tip: Fresh dill.
How to make it
Steps in our own plain words.
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Heat grill to very hot.
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Slice the aubergines in half lengthways.
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Grill for 25 mins, till tender – your skin will remain firm, but your flesh will soften.
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Turn every so often.
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Lift the aubergines off the grill.
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Leave until cool enough to handle.
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Score your grilled flesh plus scoop out the flesh with a spoon using a sharp knife.
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Tip into a bowl.
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Mash with a fork till you get a thick pulp.
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Beat in the lemon juice and garlic.
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Add the yogurt and dill and season.
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Serve while still warm.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.