A side dish from the Turkish kitchen.
Ingredients
- 2 medium Aubergine
- Juice of 1 Lemon
- 3 Cloves Crushed Garlic
- 150ml Yogurt
- Bunch Dill
Method
- 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.
- 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.
Source
This recipe is adapted from TheMealDB (id 53259), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=JOXBWo37wWU.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/smoked-aubergine-puree.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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