Smoked aubergine purée

Smoked aubergine purée

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(7 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
This is great served with grilled meat or chicken and also makes a simple lunch for vegetarians

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal77
  • fat5g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein4g
  • salt0.07g
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Ingredients

  • 2 medium aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2-3 garlic cloves, crushed
  • 150ml pot thick yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • small bunch dill, leaves chopped

Method

  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.

  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.

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Comments, questions and tips

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C.Reginald.Martin
24th Dec, 2013
Disgusting. A complete disaster. Aubergine needs to be cooked for much longer than suggested. Half the yogurt cross your fingers and dial the local Turkish. Blerg
charlyjustlovescake
17th Nov, 2013
Tasty, but is an acquired taste for aubergine lovers!
kjch56
19th Jan, 2013
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!
stukie
18th Aug, 2012
just cook the aubergine direct over a gas flame if it's too wet to BBQ- a bit llike blackening peppers
santac
12th Aug, 2012
5.05
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!
jessicarina
10th Jun, 2012
3.05
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.
despinamina
21st Mar, 2012
3.05
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
claireluck
13th Feb, 2012
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.
jhammerton
30th Dec, 2011
3.05
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 :-(
greeneyesart
6th Jun, 2010
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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