Smoked aubergine purée
The char on smoked aubergine transforms its mild flesh into something funky and compelling. This Turkish preparation, called izgara patlıcan, relies on direct flame to blacken the skin completely, then steams the vegetable in its own heat before scooping out the creamy interior. The smoking isn't decoration, it's the foundation: it gives yogurt and garlic something substantial to amplify, while dill and lemon cut through richness with sharp clarity. This is why the dish endures across the eastern Mediterranean.
Instructions
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..
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