Puree di Melanzane

Eggplant Puree

1 1/2 pounds medium-sized eggplants
1/2 clove garlic
1 teaspoon paprika
pinch of cayenne pepper (optional)
juice of 1/2 lemon
3 tablespoons extra virgin olive oil
7 ounces plain yogurt
1 tablespoon chopped parsley

Preheat the oven to 400 F.

Wash the eggplants and pat them dry. Put on a baking sheet and cook in the oven until the skin is scorched and the inside is soft.

Remove and set aside to cool.

Remove the skins. Put the eggplant pulp into a blender with the garlic, paprika, cayenne pepper (if used), lemon juice, oil, and salt to taste.

Blend until the mixture becomes foamy.

Turn into a serving bowl. Add the yogurt and parsley and combine well.

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