Aubergine Purée

Patlican Salatası

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Preparation info

  • Difficulty

    Easy

Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

A classic Ottoman meze, absolutely worth doing whenever you fire up a charcoal grill. Unlike the real thing, ‘poor man’s meat’ is very forgiving on the grill, so you can start the aubergines off as soon as the coals get hot. The flame gives the finished puree an irresistible smoky taste. Don’t forget the humble home fire, either. If you are burning wood in your fireplace, or maybe a woodburner, use it: an aubergine takes only a few minutes to cook.

Ingredients

  • aubergines (eggplant) 2
  • garlic 2 cloves, crushed and chopped
  • olive oil 2 tbsp.
  • juice of 1 lemon
  • plain yoghurt 225 g/8 oz
  • salt
  • pepper
  • lemon wedges

Method

  • If you can rotate the aubergines over charcoal, so much the better: char the skins and pop the aubergines into a plastic bag when the flesh is pulpy. Otherwise, burn the skins on the gas or prick the aubergines with a fork, wrap them in foil and cook for at least half an hour in the hottest oven.
  • Hold the aubergine by the stalk and peel away the skin. Scrape the flesh away with a spoon. Drop the flesh into a colander, and squeeze it gently to get rid of some of the water.
  • Put the aubergines on a board and chop them to a pulp, while they continue to drain. Sweep them into a bowl, and mix in the garlic, the oil and the lemon juice. When they are well mixed, add the yoghurt, a pinch of salt and a twist of pepper and beat again. Check for seasoning.
  • Serve the puree with a drizzle of olive oil and wedges of lemon, to eat on crusty bread.