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Nutrition: per serving

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

  • step 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.

  • step 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, questions and tips (16)

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Overall rating

A star rating of 4.2 out of 5.9 ratings

neelywheely

tip

I put tahini in, makes it creamy and yummy

deebul

I cook this by placing whole aubergines over a gas flame and cook until soft. This gives the dish its traditional smokey taste. Then peel off the skins and mix aubergine flesh with crushed garlic , two tablespoons of thick natural yogurt and salt and pepper. Mix in two teaspoons of olive oil and…

C.Reginald.Martin

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

Tasty, but is an acquired taste for aubergine lovers!

kjch56

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…

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