Aubergine Purée with Yoghourt

Preparation info
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By Claudia Roden

Published 1986

  • About

A similar recipe to this one, called buran, is to be found in al-Baghdadi’s thirteenth-century cookery manual. Fried meat balls are added to the purée, and the dish is seasoned with ground cumin and cinnamon.


  • 3 aubergines
  • 3 tablespoons olive oil
  • 300 ml (½</


Cook and peel the aubergines as described in the previous recipe, and squeeze them to remove the bitter juices.

Mash them with a fork in a bowl or put through a blender. Add the olive oil gradually, beating constantly. Then add the yoghourt and mix vigorously until it is thoroughly blended with the aubergine purée. Mix in the remaining ingredients (except parsley