Aubergine With Yogurt Recipe

Smoke and roast

Prepare a gas burner, grill, or oven broiler. Using a fork, prick each aubergine in several places. Place aubergines directly over a medium-high gas flame or on a preheated grill and cook, turning occasionally, until the skin is charred and the flesh collapses (20–30 minutes). Alternatively roast in a 230°C/450°F hot oven on a tray, turning, until charred and soft (about 35–40 minutes).

Meanwhile, place the red peppers directly over the flame or under the broiler, turning until the skin is evenly charred and blistered (8–12 minutes). If using an oven, roast alongside aubergines until skins blacken and flesh softens.

When both aubergines and peppers are charred, transfer them to a large bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10–15 minutes to steam—this loosens skins and mellows flavor.

Peel the aubergines: cut off stems, slice lengthwise, and scoop the flesh into a sieve or bowl. Discard excess liquid by pressing gently for 5 minutes. Finely chop or mash the aubergine flesh to a coarse purée and transfer to a mixing bowl. Peel the peppers, remove seeds and membranes, and chop into 1 cm pieces; add to the aubergine or reserve some for garnish as you prefer.

Stir in 2 tbs olive oil, smoked paprika, 1 tsp salt and 1/2 tsp black pepper into the aubergine-pepper mixture. Taste and adjust seasoning. Set aside to cool to room temperature.

Peel and finely grate or mince the garlic cloves. In a medium bowl, whisk together the yogurt, minced garlic, lemon juice, 2 tbs extra virgin olive oil, chopped dill and chopped mint until smooth.

Season the yogurt mixture with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sumac (if using). Taste and adjust acidity or seasoning: add a little more lemon juice or salt if needed.

Fold about two-thirds of the yogurt mixture into the cooled aubergine-and-pepper purée until combined but still textured. Reserve the remaining yogurt mixture to serve as a base and for topping.

Spread the reserved yogurt mixture in a shallow serving bowl or on a platter to create a smooth base layer. Spoon the aubergine-and-yogurt mixture on top, leaving some of the base visible for contrast.

Drizzle 1 tbs extra virgin olive oil over the top, sprinkle the toasted pine nuts or walnuts, chopped parsley and a light dusting of sumac or chili flakes if desired. Arrange roasted pepper pieces on top for color.

Serve chilled or at room temperature with lemon wedges and crusty bread or flatbreads for scooping. Leftovers keep covered in the refrigerator for up to 3 days.