Eggplant Puree with Yogurt – a delicious recipe with eggplants, lemon, extra virgin olive oil, yogurt, garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prick the eggplants with a pointed knife to prevent them from bursting in the oven.
2
Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.
3
When cool enough to handle, peel and drop them into a strainer or colander with small holes.
4
Press out as much of the water and juices as possible.
5
Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
6
Beat in the lemon juice, olive oil, yogurt, garlic, if using, and a little salt.
7
Serve garnished, if you like, with parsley or mint.
189
kcal
Calories
9
g
Fat
23
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 or 3 eggplants (weighing about 1 1/2 pounds), Juice of 1/2 to 1 lemon, 2 tablespoons extra virgin olive oil, 1 cup strained Greek-style yogurt, and more.
Yes, Eggplant Puree with Yogurt falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
