Smoked aubergine purée

Smoked aubergine purée

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(8 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
77
protein
4g
carbs
6g
fat
5g
saturates
2g
fibre
3g
sugar
5g
salt
0.07g

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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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.

Recipe from Good Food magazine, July 2006

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Comments

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C.Reginald.Martin's picture
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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's picture

Tasty, but is an acquired taste for aubergine lovers!

kjch56's picture

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's picture

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

santac's picture
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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's picture
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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's picture
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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's picture

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's picture
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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's picture

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.

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

jobarley's picture
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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!

patrinelli's picture

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!

e_leachums's picture
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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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