Smoked aubergine purée

Method5 steps · about 35 min

1. 1

   Step 1: Heat the grill to very hot. Wash both aubergines and cut in half lengthwise. Grill the four halves for about twenty-five minutes, turning occasionally, until the flesh is soft; the skin may remain firm.

   Uses 2 medium aubergines

2. 2

   Step 2: Lift the grilled aubergine halves onto a clean plate and let them cool only until safe to handle.

   Uses All four grilled halves

3. 3

   Step 3: Score the soft grilled flesh and scoop it into a bowl with a spoon, leaving the skins behind. Mash all the cooked flesh with a fork to form a thick pulp.

   Uses All four cooled-for-handling halves

4. 4

   Step 4: Juice the lemon, peel and crush all three garlic cloves, and wash and chop the leaves from the small dill bunch. Beat all the lemon juice and crushed garlic into the warm cooked aubergine pulp, then stir in all 150 ml plain thick yogurt and chopped dill leaves (1 small bunch). Season the finished purée with salt and black pepper to taste.

   Uses The complete cooked aubergine pulp · Juice of 1 lemon · 3 garlic cloves, peeled and crushed · 150 ml plain thick yogurt · 1 small bunch fresh dill, leaves chopped · Salt for seasoning the finished purée, to taste · Ground black pepper for seasoning the finished purée, to taste

5. 5

   Step 5: Serve the finished purée while still warm as four side portions.

   Uses The complete finished purée