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