Smoked aubergine dip

Smoked aubergine dip

Patlıcan ezmesi

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 large aubergines
1 lemon, juiced
4 tablespoons extra virgin olive oil, plus extra for drizzling
4 tablespoons thick yoghurt
3 garlic cloves, peeled
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
sea salt
freshly ground black pepper

Method

  1. Prick the aubergines all over with a skewer. Using tongs, carefully hold them over a gas flame or charcoal grill, turning occasionally, until they feel tender and the skin has blackened – about 20 minutes. Leave them to cool.
  2. Place the aubergines on a chopping board and scoop out the flesh into a bowl, discarding the skin and stems. Add the lemon juice and set it aside for 15 minutes. Now transfer the aubergine to a sieve and allow it to drain, using a spoon to squeeze out any excess liquid. Transfer this pulp to another bowl, add the olive oil and yoghurt and season generously with sea salt and freshly ground black pepper. Use a pestle and mortar to pound the garlic cloves and a little sea salt to a paste. Add it to the aubergine mixture with the parsley and stir well. Just before serving, drizzle with a little olive oil.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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