Creamy Aubergine Purée


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This most delicious cold purée from Turkey is deceptively easy to make and aubergines are plentiful in the shops during the winter. It is very light in texture and has a distinctive smoky taste. Serve it as a first course with toast, as a dip at a buffet or simply as a snack.


  • 2 medium-size aubergines
  • juice of ½ lemon
  • approx 3 tablespoons (3 x 15 ml spoon) sunflower oil
  • salt, black pepper
  • a little chopped parsley to garnish


Put the aubergines, unpeeled, under a very hot grill, turning them once or twice until the skin is black and beginning to blister. This will probably take 15-25 minutes. Now peel off all the skin. As they will be hot this is easier to do under cold water, Put them in a large sieve and press them down with a wooden spoon or a plate so that as much juice as possible comes out of them. They will now look like old rags, but don’t worry, a miraculous transformation is about to take place! Put them into the liquidiser with the lemon juice. Whizz up and add the sunflower oil a little at a time until the mixture is smooth, pale and very light. The more oil you add, the lighter the texture.

Add salt and pepper to taste. Store in a covered plastic dish in the fridge for up to a week, or freeze. To serve, spoon into a bowl and sprinkle on a little chopped parsley.