Recipe byThe ZestyPlate Kitchen
Grilled aubergine mashed with lemon, garlic, yogurt and dill into a smoky, creamy Turkish-style dip, lovely served warm.
Grilling aubergine until the flesh collapses is what gives this Turkish-style dip its deep, charred smokiness. Once the smoky flesh is mashed with garlic, lemon, yogurt and dill, you get a dip that is creamy and cool underneath that smoke. Serve it warm with flatbread and it tends to vanish fast.
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Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 2 medium Aubergine
- Juice of 1 Lemon
- 3 Cloves Crushed Garlic
- 150ml Yogurt
- Bunch Dill
Preparation
- Heat the grill until very hot. Halve the aubergines lengthways, then grill for 25 minutes, turning now and then, until the flesh is soft; the skin stays firm while the inside softens. Lift them off and leave until cool enough to handle.
- Score the grilled flesh with a sharp knife and scoop it out with a spoon. Tip it into a bowl and mash with a fork to a thick pulp. Beat in the lemon juice and garlic, then stir through the yogurt and dill, and season. Serve while it is still warm.
Tips from the ZestyPlate Kitchen
- Grill the aubergine until the flesh is fully soft; that is where the smoky flavour comes from.
- Scoop out only the soft flesh and leave any tough or blackened skin behind.
- Mash it however you like it, rustic and chunky or right down to smooth.
- Serve it warm, when the smoky aroma comes through strongest.
Frequently Asked Questions
Char the aubergine straight over a flame or under a fierce grill until the skin blackens and the flesh goes soft. That charring is what makes it smoky.
Yes. It keeps in the fridge for a couple of days, though it is at its best fresh and warm. Bring it back to room temperature before serving.
Warm flatbread, pita or raw vegetables for dipping. It also slots nicely into a mezze spread.
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