Smoked eggplant dip

Smoked eggplant dip

Patlıcan ezmesi

Turkish Fire
Alicia Taylor

This eggplant dip can be eaten for lunch or dinner. It makes a great accompaniment to your barbecue or kebabs, or you can enjoy it all by itself with some good bread.


Quantity Ingredient
1kg eggplants
2 lemons, juiced
135g tahini
3 garlic cloves, crushed
1 tablespoon sea salt
125ml extra virgin olive oil, plus extra for drizzling
mint leaves, to garnish
pul biber, (see note), for sprinkling


  1. Poke four or five holes in each eggplant, using a sharp knife. Place the eggplant directly over the burner of a gas stove, or on a barbecue grill over a high heat. Turning the eggplants constantly with tongs, cook for about 10 minutes, or until they are soft around the neck.
  2. Set aside until cool enough to handle, then peel off and discard the skin. Place the eggplants in a colander and let any bitter juices drain away for a few minutes.
  3. Put the eggplants in a food processor with the lemon juice, tahini, garlic, salt and olive oil. Process until smooth.
  4. Scoop into a bowl and rest in the refrigerator until required; the dip can be made a few hours or up to a day ahead, to let the flavours combine.
  5. Just before serving, drizzle with a little extra olive oil, then garnish with mint leaves and a sprinkling of pul biber.


  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
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