4 Serves
40 Mins
Preheat your grill to a high temperature.
Slice the aubergines in half lengthways and grill them for 25 minutes, turning occasionally, until the flesh is soft and tender while the skin remains firm.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
LebaneseVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
37 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
12 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Remove the aubergines from the grill and allow them to cool until they are safe to handle.
Using a sharp knife, score the grilled flesh and scoop it out with a spoon into a mixing bowl.
Mash the aubergine flesh with a fork until it reaches a thick, uniform pulp consistency.
Stir in the lemon juice, minced garlic, yogurt, and fresh dill, then season to taste and serve while warm.
3
g25
g8
g
Turkish26
g75
g44
g