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roasted eggplant puree


Ingredients

mint 1 sprig
yoghurt 100 ml
garlic 2 clove
lime 1
eggplants 2
olive oil (extra vergine) 2 tablespoon
salt 1 pinch
pepper 1 pinch (freshly ground)

Preparation

  1. Preheat the oven. Halve the eggplants (lengthwise) and leave them to roast for 15 minutes. Start with the cut side up, and turn the eggplants after 7 minutes.
  2. Leave to cool for a couple of minutes, then remove the flesh from the skin (using a spoon). Using a fork, chop the flesh into finer pieces.
  3. Peel the garlic, then squeeze the lime and the garlic over the eggplant puree. Finely chop the mint leaves and mix them together with the yogurt into the eggplant puree.
    4. Serving suggestionServe in a bowl, sprinkled with olive oil. Delicious as a dip for a bbq, as well as (ciabatta) bread spread.
    4. Rating: 2.91/5 (11 votes)
    • Rating 2.91/5
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