Aubergine Purée with Mint and Almonds

Name: Aubergine Purée with Mint and Almonds (Nazuktan)
Yield: Serves 2-3
Cuisine: Turkish
Ingredients: a few whole toasted almonds; fresh mint leaves; 3 tablespoons thick creamy yogurt; 2 aubergines; small bunch of fresh mint, roughly chopped; 2-3 tablespoons toasted almonds, roughly chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 2-3 cloves garlic, crushed with salt; juice of ½ lemon; 1 tablespoon pekmez; 2-3 cloves garlic, crushed with salt

Nazuktan

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

From central Anatolia, nazuktan is a sweet and sour, crunchy dish made from the soft, smoky pulp of charcoal-grilled aubergines, toasted almonds, pekmez and fresh mint. It is delicious served on its own with bread or as part of a meze spread.

Ingredients

2 aubergines
3 tablespoons thick creamy yogurt
juice of ½

Asia
Turkey
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Place the whole aubergines over a charcoal grill or hold them directly over a high gas flame, turning them until they become very soft. Then slit them open and scoop out the flesh, or place them under a running cold tap and remove the skin. (If you use the tap method, squeeze the flesh dry.)
Chop the flesh to a pulp and put in a bowl. Add the other ingredients and