Sides · Turkish

Smoked Eggplant Puree

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 7, 2026

This Turkish-style dip turns two humble eggplants into something smoky, creamy, and crave-worthy. The broiler does the heavy lifting, coaxing out a deep roasted flavor, then you fold in garlic, lemon, yogurt, and dill. Serve it warm with flatbread or alongside grilled meats.

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Smoked Eggplant Puree

Why you'll love this

  • Just a handful of ingredients and almost all hands-off time.
  • Smoky, creamy, and tangy all at once.
  • Naturally gluten-free and vegetarian.
  • Great as a dip, spread, or side for grilled dishes.

EveryDayMeal recipe

Smoked Eggplant Puree

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 eggplants, medium
  • from 1 lemon (about 3 tablespoons) fresh lemon juice
  • 3 garlic cloves, crushed
  • 2/3 cup plain yogurt
  • 1 small bunch (about 1/4 cup) fresh dill, chopped
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Broiler or grill
  • Mixing bowl
  • Fork
  • Sharp knife

Instructions

  1. Set your oven to broil and let it get very hot. Slice both eggplants in half lengthwise and place them cut side up on a baking sheet.
  2. Broil the eggplants for about 25 minutes, turning them now and then, until the flesh is soft and collapsing. The skin will stay firm and darkened, but inside should feel tender when poked, which gives you that smoky flavor.
  3. Pull the eggplants out and let them sit until cool enough to handle, about 10 minutes, so you do not burn your fingers scooping.
  4. Score the soft flesh with a knife, then scoop it out with a spoon into a bowl, leaving the skins behind. Mash with a fork into a thick, chunky pulp.
  5. Beat in the lemon juice and crushed garlic until the mixture tastes bright and the raw garlic edge softens into the eggplant.
  6. Stir in the yogurt and dill, then season with salt and pepper. Taste and adjust, and serve it while still warm for the best texture.

Tips from the kitchen

  • For deeper smoky flavor, char the eggplants directly over a gas flame or on the grill until the skins blister all over.
  • Let excess liquid drain from the scooped flesh before mashing so the dip stays thick, not watery.
  • Taste the garlic amount as you go. Three cloves raw can be sharp, so start with two if you prefer it mellow.

Estimated nutrition per serving: 90 cal · 4g protein · 12g carbs · 3g fat

Make it your own

  • Swap dill for fresh mint or parsley for a different herb note.
  • Add a drizzle of olive oil and a pinch of smoked paprika on top before serving.
  • Stir in a spoonful of tahini for a nuttier, richer dip.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. Serve chilled or let it come to room temperature. It tends to thicken as it sits, so loosen with a splash of yogurt if needed.

Good to know

Can I make this ahead?
Yes. Broil and mash the eggplant up to a day ahead, then fold in the yogurt and dill before serving for the freshest flavor.
How do I know the eggplant is done?
The flesh should feel completely soft and collapse easily when poked, and the skin will look darkened and shrunken.
Can I use Greek yogurt?
Absolutely. Greek yogurt makes a thicker, richer dip. Thin with a little water or lemon juice if it feels too stiff.
What do I serve it with?
It is great with warm flatbread or pita, raw veggies, or alongside grilled chicken, lamb, or kebabs.

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