Smoked aubergine purée
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein15 %7 g
- Carbs70 %32 g
- Fat15 %3 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 168 kcal | 31 kcal |
| Protein | 7 g | 1.3 g |
| Carbs | 32 g | 5.9 g |
| Fat | 3 g | 0.6 g |
One serving is about 539 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty5/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - Turkish
Ingredients
- 150 ml Yoghurt
- 3 cloves Garlic (Crushed)
- Lemon (Juice of 1)
- 2 Aubergine (medium)
- bunches Dill
Instructions
Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft – the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
Videos and links
YouTube· from a similar recipe
Grilled Eggplant: Japanese Style with Sesame Dressing (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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