Aubergine puree with mint & almondsFrom central Anatolia Nazuktan is a sweet & sour, crunchy dish made from the soft, smoky pulp of charcoal-grilled aubergines, toasted almpnds, honey & fresh mint. It is delicious served on its own with bread, or as part of a meze spread
Serves 2-32 aubs (you can multiply up)
3 tbsp thick creamy yoghurt
juice half lemon
2-3 cloves garlic crushed with salt
1 tsp honey
2-3 tbsps toasted almonds roughly chopped
small bunch fresh mint roughly chopped (I use dried)
salt & black pepper
To garnishA few whole almonds, fresh mint leaves
Place the whole aub over a charcoal grill or hold directly over a high gas flame (I do them on the bbq) turning till they become soft & skin blackened. Slit open, scoop flesh out
Chop to a pulp (eg in food processor) add other ingredients mix & season & garnish