Smoked aubergine purée

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• MsVanDeKamp

  03 April 2008

  MsVanDeKamp rated and commented on this recipe

  

  I made this for my lunch today, it was gorgeous. I pureed the aubergine in a food processor and added a squeeze of lime juice instead of lemon. It was lovely and fresh served with chapattis or similiar flat bread in the spring sunshine!!! Couldn't rate highly enough!

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• Efi

  16 July 2008

  Efi commented on this recipe

  This has got to be one of my favourite dips. I made it for a buffet dinner with friends and it went down a storm. Didn't have any dill so substituted with fresh parsley and it turned out perfect. Will definitely be making it again- probably tonight actually!

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• Peanut

  26 August 2008

  Peanut rated and commented on this recipe

  

  This is great, I'm eating it for my lunch now, mmm ;c) I didn't have any yogurt in & used fat free fromage frais so now it's low fat as well as deelish!

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• Jenniebibs

  03 June 2009

  Jenniebibs rated and commented on this recipe

  

  absolutely gorgeous. I did the aubergines on the barbecue. lovely smoky flavour. added two tsps of double cream as I am a pig.

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• greeneyesart

  06 June 2010

  greeneyesart commented on this recipe

  I loved this ! just finished eating it for lunch with a toasted wholegrain bagel. I grilled the aubergine whole (prick all over with a fork first) to cut down on prep and used the blender to puree. Makes a welcome change to hummous.

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• Jenny H

  30 December 2011

  Jenny H rated and commented on this recipe

  

  Just made this -- put in the juice of 1 lemon as stated, but it was WAY too much and wrecked it. I now have a lemon and garlic dip :-(

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• Claire

  13 February 2012

  Claire commented on this recipe

  This was nice but aubergines on the BBQ definitely take on a much stronger flavour than in the oven - if you have access to a BBQ definitely recommended. Otherwise lots of seasoning to bring out the flavours and it's still very nice.

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• Despina

  21 March 2012

  Despina rated and commented on this recipe

  

  Just made and ate this for lunch! Was delicious although I think I'll put less yogurt in the next time as I felt it took away from the taste of aubergine

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• Grumpet

  10 June 2012

  Grumpet rated and commented on this recipe

  

  Made this for lunch today because Aubergines are in season. It tastes nice with pitta bread but I wouldn't recommend for crudités because the texture is a bit sloppy- maybe this will be nicer when cold. It was easy to make. I put the whole aubergine under a grill and kept turning for about 20mins to save on prep time. I also used Greek yoghurt and used a hand blender for a few blitzes because it was still quiet stringy after mashing with a fork. All in all it's nice and healthy and a bit different but I won't rush to make again.

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• SantaC

  12 August 2012

  SantaC rated and commented on this recipe

  

  Love this dip soooooooooo much even though I stink of garlic after. Tastes every bit as good with bbq'd meats and crusty bread - yum! yum! yum!

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• stukie

  18 August 2012

  stukie commented on this recipe

  just cook the aubergine direct over a gas flame if it's too wet to BBQ- a bit llike blackening peppers

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• KJ

  19 January 2013

  KJ commented on this recipe

  Loved this, but admit I made a few changes, in that I grilled the aubergine whole under the oven grill. Forgot to pick up a lemon so used a splash of apple vinegar, had mint instead of dill. Put it all on top of a baked sweet potato (instead of butter or sour cream) - Delicious. Will definitely do again, Thanks!

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Ingredients

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

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Super healthy

Ingredients

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

Per serving

77 kcalories, protein 4g, carbohydrate 6g, fat 5 g, saturated fat 2g, fibre 3g, sugar 5g, salt 0.07 g

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