Eggplant Purée

Summary

Ingredients

• 2 large eggplant (s)
• 200 g yourt
• 2 tablespoon sesame paste (tahini)
• 4 cloves garlic
• salt
• 2 tablespoon olive oil
• 2 tablespoon walnuts, chopped
• 2 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Poke holes in the skin around the aubergines with a fork. Bake in the oven at 250 degrees for about 40 minutes. The skin must look crisp (burned). Peel off the skin and puree the pulp. Add yoghurt, tahini (sesame paste), garlic in small cubes, salt and olive oil to the aubergine puree and puree again.
2. Preparation: Place on a plate and garnish with chopped walnuts and chopped parsley.