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Smoked Aubergine Puree

  • Makes 1½ cups
Smoked Aubergine Puree

Aubergines are a staple in Turkey. For a smokier flavour, blister the skins over a gas flame or barbecue. Serve this delicious puree with the pistachio and mint koftas (see recipe on my website). Or as a spread or dip.


  • 1 large aubergine
  • 1 tsp minced garlic
  • ½ cup light olive oil
  • salt and pepper to season


  1. Fan grill the aubergine under a high heat (240ºC) until the skin blisters. Turn regularly to blister the whole aubergine. Cool.
  2. When cool enough to handle, peel away the charred skin. Squeeze out the juice and discard.
  3. Place the aubergine into food processor with the garlic and turn the machine on. Gradually pour the oil down the feed tube until it is well incorporated. This can also be done with a whisk. Season with salt and pepper. For a softer puree, add more oil.

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