Smoked Aubergine Purée
Aubergines blackened over flame, peeled and blended with labneh and lemon.
The smoke does the work. The aubergines go directly onto charcoal or an open flame until they are completely blackened, then steam under a cover before the skin comes away.
Written for 1 portion, as the source plates it
Ingredients
- Aubergine, medium2 each
- Garlic confit10 g
- Cultured labneh30 g
- Olive oil20 ml
- Lemon juice10 ml
- Maldon sea saltto taste
Method
Roast the aubergines directly over charcoal or an open flame until completely blackened.
Transfer them to a bowl and cover for 10 minutes.
Peel away the skin.
Blend the flesh with the garlic confit, labneh, olive oil and lemon juice until silky smooth.
Season to taste.
Pass through a fine sieve if you want a finer texture.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days.
Allergens and diet
Milk, from the labneh.
Last refined · September 2026