What separates söğürme from an aubergine purée is texture: the aubergine is chopped roughly with a knife, not puréed. Charring is essential too, because an aubergine baked in the oven never develops that smoky taste. Charring over a gas ring is the most practical way at home; the skin should blacken completely and the flesh collapse.
Ingredients
For the söğürme
Method
-
Char the aubergines
Turn the aubergines over a flame for 20 minutes, until the skins are completely black and the flesh has collapsed.
-
Steam them
Put the charred aubergines in a covered bowl for 10 minutes; the skin then peels easily.
-
Peel and drain
Peel them and leave in a sieve for 5 minutes to let the bitter liquid run off.
-
Chop
Chop roughly with a knife. Do not use a processor; the texture of söğürme is here.
-
Add the others
Chop the charred pepper and tomato and add them.
-
Mix the dressing
Add the garlic, yoghurt, olive oil, salt and lemon juice and mix.
-
Serve
Finish with parsley and a swirl of olive oil.
Tips
- Do not skip the draining and the bitterness goes; the liquid in aubergine leaves a sharp taste.
- Do not use a processor. Aubergine taken to a purée is no longer söğürme, it is a dip.
- Without a gas ring, char them under the oven grill, but the skin must blacken, because the smoke comes from there.
- Serve it at room temperature; straight from the fridge the olive oil sets and the flavour closes up.
Nutrition
Values are per serving and approximate.