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Smoked aubergine purée

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  • 2 medium aubergines
  • juice 1 lemon
  • 2-3 garlic cloves , crushed
  • 150ml pot thick yogurt
  • small bunch dill , leaves chopped


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2006

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