Smoked aubergine purée

Smoked aubergine purée

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 5 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 medium aubergines



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

  • juice 1 lemon



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

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



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

  • small bunch dill, leaves chopped


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
17th Nov, 2013
Tasty, but is an acquired taste for aubergine lovers!
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!
18th Aug, 2012
just cook the aubergine direct over a gas flame if it's too wet to BBQ- a bit llike blackening peppers
12th Aug, 2012
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!
10th Jun, 2012
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.
21st Mar, 2012
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
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.
30th Dec, 2011
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 :-(
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?