Sides · Turkish

Smoky Eggplant Puree with Yogurt and Dill

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 18, 2026

This Turkish-style eggplant puree turns two humble eggplants into a creamy, smoky dip that tastes like it took all day (it doesn't). Charring the eggplant under the broiler gives it that deep, smoky flavor, then a swirl of yogurt, lemon, and fresh dill brings it to life. Serve it warm with flatbread and watch it disappear.

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Smoky Eggplant Puree with Yogurt and Dill

Why you'll love this

  • Big smoky flavor from just a handful of everyday ingredients.
  • Naturally gluten-free and vegetarian.
  • Comes together in about 35 minutes.
  • Great warm or chilled, so it works any time.

EveryDayMeal recipe

Smoky Eggplant Puree with Yogurt and Dill

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

Ingredients

  • 2 eggplants, medium
  • 1 lemon, juiced
  • 3 cloves garlic, crushed
  • 2/3 cup plain yogurt
  • 1 small bunch fresh dill, chopped
  • to taste salt and pepper

Equipment

  • Broiler or oven
  • Baking sheet
  • Aluminum foil
  • Sharp knife
  • Mixing bowl
  • Fork

Instructions

  1. Turn your broiler to high and let it get fully hot. Slice both eggplants in half lengthwise and place them cut side up on a foil-lined baking sheet so cleanup is easy.
  2. Broil the eggplants for about 25 minutes, turning them a few times, until the flesh is completely soft and collapsing. The skin will stay firm and may char, but that is exactly what builds the 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 sharp knife, then scoop it out with a spoon into a bowl. Mash with a fork until you get a thick, spreadable pulp.
  5. Beat in the lemon juice and crushed garlic, which brightens and sharpens the smoky flesh. Stir in the yogurt and dill, then season with salt and pepper to taste.
  6. Serve while still warm, with warm flatbread or pita for scooping.

Tips from the kitchen

  • For the deepest smoky flavor, let the skin char well under the broiler. That toasted char is where the flavor comes from.
  • Drain the eggplant flesh in a sieve for a few minutes if it seems watery, so your puree stays thick.
  • Taste and adjust the lemon and salt at the end, since eggplant can vary a lot in flavor.

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

Make it your own

  • Swap the dill for chopped fresh mint or parsley for a different herb note.
  • Add a spoonful of tahini for a richer, nuttier dip.
  • Finish with a drizzle of olive oil and a pinch of smoked paprika for extra depth.

Storing & make-ahead

Store covered in the fridge for up to 3 days. Serve chilled or gently warm in a saucepan over low heat. The garlic flavor will get stronger as it sits.

Good to know

Can I use a gas stove or grill instead of the broiler?
Yes. Charring the eggplants directly over a gas flame or on a hot grill gives even more smoky flavor. Cook until the skin is blackened and the flesh is soft.
Why is my puree watery?
Eggplants hold a lot of moisture. Let the scooped flesh drain in a sieve for a few minutes before mashing to keep the texture thick.
Can I make this ahead?
Absolutely. It keeps well in the fridge for up to 3 days and the flavors deepen overnight.
What do I serve with it?
Warm flatbread or pita is classic, but it is also great with crackers, raw veggies, or as a spread on sandwiches.

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