Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/12/2017 A recipe that children do not love much, but these recipes I love, easy and simple that give a great result as in http://vegetablepuree.com/products/aubergine/ good contribution and greetings
Back to Eggplant Puree with Yogurt All Reviews for Eggplant Puree with Yogurt - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Eggplant Puree with Yogurt Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 eggplants, about 1 1/2 pounds total 3 tablespoons extra-virgin olive oil 1 1/4 cups plain whole milk yogurt, preferably Greek-style yogurt Juice of 1 lemon 2 cloves, garlic crushed Coarse salt 2 tablespoons chopped fresh flat-leaf parsley, (optional) 1 tablespoon pomegranate seeds, (optional)
Gallery Eggplant Puree with Yogurt
Recipe Summary Servings: 6
Gallery
Eggplant Puree with Yogurt
Eggplant Puree with Yogurt
Eggplant Puree with Yogurt
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 eggplants, about 1 1/2 pounds total 3 tablespoons extra-virgin olive oil 1 1/4 cups plain whole milk yogurt, preferably Greek-style yogurt Juice of 1 lemon 2 cloves, garlic crushed Coarse salt 2 tablespoons chopped fresh flat-leaf parsley, (optional) 1 tablespoon pomegranate seeds, (optional)
Directions
Preheat broiler. Using a sharp knife, prick eggplants in 3 to 4 places with the point of the knife so that they will not burst. Place eggplants on a baking sheet, and place under the broiler. Broil, turning occasionally, until skins are black and blistered and very soft when you press them. Remove, and let cool.
When cool enough to handle, peel eggplants and place them in a colander to drain. When drained, roughly chop flesh and return to the colander. Mash flesh with a fork until smooth and let drain.
Transfer flesh to a medium bowl. Add oil, yogurt, and lemon juice; stir until thoroughly combined. Stir in garlic and salt. Transfer to a serving bowl, and garnish, if desired, with parsley and pomegranate seeds. Serve cold.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/12/2017 A recipe that children do not love much, but these recipes I love, easy and simple that give a great result as in http://vegetablepuree.com/products/aubergine/ good contribution and greetings
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/12/2017 A recipe that children do not love much, but these recipes I love, easy and simple that give a great result as in http://vegetablepuree.com/products/aubergine/ good contribution and greetingsMartha Stewart Member
Rating: Unrated 06/12/2017
A recipe that children do not love much, but these recipes I love, easy and simple that give a great result as in http://vegetablepuree.com/products/aubergine/ good contribution and greetings
Rating: Unrated
All Reviews for Eggplant Puree with Yogurt
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant Puree with Yogurt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
