Smoked aubergine purée — grilled aubergine mashed with lemon, garlic, yogurt and dill into a smoky, creamy dip. A Turkish-style meze, lovely served warm with bread.
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Preparation
- Heat the grill to very hot. Slice the aubergines in half lengthways, then grill for 25 minutes, turning occasionally, until soft — the skin will stay firm but the flesh will soften. Lift off the grill and leave until cool enough to handle.
- Using a sharp knife, score the grilled flesh and scoop it out with a spoon. Tip into a bowl and mash with a fork to a thick pulp. Beat in the lemon juice and garlic, then add the yogurt and dill, and season. Serve while still warm.
