Turkish Aubergine Dip with Yoghurt, Garlic and Lemon
Why this recipe works
- Smoky depth: Roasting the aubergines until fully collapsed concentrates their flavour and gives the dip its characteristic smoky-savoury base.
- Bright balance: Lemon and garlic cut through the richness of the yoghurt and olive oil, keeping the dip fresh rather than heavy.
- Thick, creamy finish: Using thick Greek yoghurt helps the mashed aubergine hold together as a spoonable dip with a smooth, substantial texture.
Get the most out of this recipe
Timing notes
- Let the aubergines cool slightly: Wait until the roasted aubergines are cool enough to handle before scooping the flesh; this makes them easier to peel and prevents the yoghurt from loosening too much.
- Serve chilled or just cool: The dip is best served cold or at room temperature, after the flavours have had a little time to settle.
Texture tips
- Keep it thick: If the yoghurt is loose, drain it briefly before mixing so the finished dip stays creamy rather than watery.
- Mash thoroughly: A fork or whisk gives a rustic, mostly smooth texture while still leaving enough body from the aubergine.
Ingredient notes
- Choose firm aubergines: Firm aubergines with glossy skins tend to roast evenly and give a cleaner, less watery flesh.
- Aleppo pepper finish: Aleppo pepper adds gentle warmth and fruity depth without making the dip hot; smoked paprika gives a milder, smokier alternative.
Serving ideas
- Serve as part of a meze spread: Pair with warm flatbread, olives, cucumber, tomatoes or grilled vegetables for an easy sharing plate.
- Finish just before serving: A fresh drizzle of olive oil, Aleppo pepper and chopped parsley gives the surface colour, aroma and contrast.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). Prick the aubergines all over with a fork and set them on a baking tray.
- Roast for 35 to 40 minutes, turning once, until the skins are deeply browned and the flesh is completely soft and collapsing. Leave to cool until you can handle them.
- Split the aubergines and scoop the flesh into a mixing bowl, leaving most of the skin behind. Mash well with a fork or whisk until mostly smooth.
- Finely grate the garlic into the bowl, then add the greek yogurt, the juice of the lemon, and the fine sea salt. Mix until creamy, then taste and adjust with a little more lemon juice or salt if needed.
- Spoon into a shallow serving bowl and make a few swirls on the surface. Drizzle over the olive oil, sprinkle with aleppo pepper, and finish with finely chopped fresh parsley.
Recipe notes
Tips
- For the smokiest flavour, roast the aubergines until the skins are almost black in places and the flesh is fully collapsed.
- If your greek yogurt is loose, spoon it into a sieve for 10 minutes before mixing so the dip stays thick.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised greek yogurt and keep the dip chilled until serving.
Substitutions
- Replace Greek yogurt with whole-milk yogurt for a slightly lighter, looser dip.
- Replace Aleppo pepper with smoked paprika for a smokier, milder finish.
- Replace Fresh parsley with fresh mint for a brighter, more aromatic topping.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Stir before serving and finish with a fresh drizzle of olive oil and a pinch of aleppo pepper.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk
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