Eggplant puree with yogurt & parsley

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Creamy and delicious eggplant puree with yogurt, garlic and parsley.

Eggplant puree

2 eggplants
200 g Greek yogurt
1/2 clove of garlic, finely mashed
1 bunch of chopped parsley
1 teaspoon olive oil
1 pinch of cumin
salt and pepper

1/2 lemon

Preheat the oven to 200 ° C top / bottom heat.
Pierce the aubergines all around with a fork or knife.
Place on a baking sheet and roast for about 60 minutes, then take out of the oven and let cool down.
Halve the aubergines and remove the pulp from the skin.
Mix the yogurt, garlic, parsley, oil, cumin, salt and pepper with the eggplant. Season with lemon zest.
Then cover and let steep in the refrigerator for at least 1 hour.
Before serving, drizzle with a little olive oil and serve with toasted bread.

The eggplant puree will keep covered in the refrigerator for about 2 days.

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Eggplant puree

Creamy eggplant puree made from eggplants, yogurt, garlic and parsley. The puree goes well with toasted bread, on the grill and as a spread

Course eggplant

Cuisine vegetarian

Servings 4 servings

Author Klaraslife

Ingredients

• 2 eggplants 700 g
• 200 g Greek yogurt
• 1/2 clove of garlic finely mashed
• 1 bunch of chopped parsley
• 1 teaspoon olive oil
• 1 pinch of cumin
• salt and pepper
• 1/2 lemon

Instructions

• Preheat the oven to 200 ° C top / bottom heat.
• Pierce the aubergines all around with a fork or knife.
• Place on a baking sheet and roast for about 60 minutes, then take out of the oven and let cool down.
• Halve the aubergines and remove the pulp from the skin.
• Mix the yogurt, garlic, parsley, oil, cumin, salt and pepper with the eggplant. Season with lemon zest.
• Then cover and let steep in the refrigerator for at least 1 hour.
• Before serving, drizzle with a little olive oil and serve with toasted bread.
• The eggplant puree will keep covered in the refrigerator for about 2 days.

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