Smoked aubergine purée
Ingredients
- 2 medium Aubergine
- Juice of 1 Lemon
- 3 Cloves Crushed Garlic
- 150ml Yogurt
- Bunch Dill
Instructions
- Heat the grill to very hot. Halve the aubergines lengthways and place them on the grill. Cook for about 25 minutes, turning occasionally, until the flesh is very soft and smoky while the skin stays firm. Remove from the grill and leave to cool slightly.
- Score the flesh with a sharp knife, then scoop it out with a spoon. Transfer to a bowl and mash with a fork until thick.
- Stir in the lemon juice and crushed garlic. Add the yogurt and chopped dill, season to taste, and mix until smooth.
- Serve the purée while still warm.
Tips
- Char the whole aubergines directly over a gas flame or on a BBQ until the skin is flaky and blackened; this is the only way to get the smoky flavor.
- After charring, place the aubergines in a bowl and cover with plastic wrap for 10 minutes; the steam makes them much easier to peel.
- Drain the peeled aubergine flesh in a sieve for 15 minutes to remove the bitter, dark liquid before blending.
Variations
- Baba Ganoush: Blend with tahini, lemon juice, and plenty of garlic.
- Mutabal: Add thick Greek yogurt to the puree for a creamier, paler, and tangier dip.
Storage
Store in an airtight container in the fridge for up to 3 days. The smoky flavor often intensifies the next day.
Serving Suggestions
- Top with a drizzle of extra virgin olive oil, pomegranate seeds, and fresh mint.
- Serve as a dip with warm pita bread or as a side for grilled lamb.
Frequently Asked Questions
Can I roast the aubergines in the oven?
You can, but you won’t get the signature smoky taste. If using an oven, use the ‘broil’ setting to char the skins as much as possible.
Why is my puree bitter?
This happens if you don’t drain the juices after peeling or if the aubergine was very old and had many seeds.
Should I use a blender or a fork?
A fork is better if you like a rustic, chunky texture; a blender or food processor results in a silky-smooth dip.
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instructions_source: editorial-classic