One of the most
popular Turkish meze dishes, this garlic-flavoured purée varies from house to
house and from region to region. It is sometimes made with a lot of garlic,
with a kick of chilli, or with the fresh taste of dill, mint or parsley. The
purée is heavenly when it is freshly made, served with chunks of warm crusty
bread for scooping it up.
Ingredients:
2 large plump brinjals (aubergines)
30ml olive oil, plus extra for drizzling
Juice of 1 lemon
2-3 garlic cloves, crushed
250g thick natural yoghurt – plain
Sea salt and freshly ground black pepper
A few fresh dill fronds to garnish
Lemon wedges to serve
Method:
Put the brinjals directly on the gas flame on top of the
stove, or under a grill, and turn them from time to time until the skin is
charred on all sides and the flesh feels soft. Place the brinjals in a plastic
bag and leave for a few minutes to soften the skin. Hold each brinjal by the
stalk under cold running water and gently peel off the charred skin until you
are left with just the smooth flesh. Squeeze the flesh between your hands to
get rid of any excess water and place it on a chopping board.
Chop the brinjal flesh to a pulp, discarding the stalks.
Put the flesh in a bowl and add 30ml oil, the lemon juice and garlic. Beat well
to mix in the yoghurt and season with salt and pepper.
Transfer the mixture to a bowl, drizzle with olive oil
and garnish with dill. Serve at room temperature, with lemon wedges for
squeezing.
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