Yogurt Eggplant Purée

1 large eggplant
3 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup yogurt
2 cloves garlic, crushed
2 tablespoons parsley, finely chopped

1) Wash eggplant and remove stem. Pierce the skin several times with a fork. Place in a 400° oven in a baking dish or cook over charcoal until eggplant is soft (about 20 minutes).

2) Remove eggplant from the heat and run under cold water. Remove the skin.

3) Place eggplant in a serving bowl and add all the remaining ingredients except parsley. Mash with a potato masher. For a finer texture, place all ingredients in a food processor and blend until smooth.

4) Serve, garnished with parsley, as a dip for Pita Bread or as an appetizer with meat dishes.



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