Smoked Eggplant Caviar
A Turkish dish with a smoky depth of flavor — a silky puree of smoked eggplants with yogurt, garlic, and fresh dill. Whether you serve it as an appetizer or a side dish, this dish is sure to impress.
Ingredients
- 2 pcs Eggplant
- Lemon
- 3 clove Garlic
- 150 ml Yogurt
- bunch Dill
Instructions
- Preheat the grill to maximum temperature. Cut the eggplants in half lengthwise and place them cut-side down on the grill rack. Cook for 25 minutes, turning occasionally, until the flesh is tender. The skin will remain firm while the inside of the eggplants becomes soft and tender. Remove from the grill and let cool until cool enough to handle.
- With a sharp knife, make several cuts into the hot flesh, then scrape it into a bowl with a spoon. Mash with a fork into a thick puree, add lemon juice and finely minced garlic. Stir well, then fold in the yogurt and finely chopped dill. Season with salt and pepper to taste. Serve warm or at room temperature.