Eggplant Purée
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- Preparation: Place on a plate and garnish with chopped walnuts and chopped parsley.
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