Starters
Smoky eggplant cream with yogurt
Creamy dip of roasted eggplant and yogurt with a touch of mint.
VegetarianGluten-free
Ingredients
- 2 large eggplants
- 150 g Greek yogurt
- 1 garlic clove
- 30 g extra virgin olive oil
- 1 teaspoon lemon juice
- A few fresh mint leaves
- Salt and pepper to taste
- Sesame seeds to garnish
Step-by-step
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- Roast the whole eggplants in the oven at 220°C for 30 minutes until tender.
- Let cool, remove the skin and drain off the excess liquid.
- Put the garlic and the mint in the mixing bowl and chop 4 sec/speed 5.
- Add the eggplant flesh, the yogurt, the lemon juice, the salt and the pepper.
- Blend 15 sec/speed 5 leaving some texture.
- With the blades running at speed 4, add the oil through the lid opening.
- Check the salt seasoning and adjust to taste.
- Serve in a bowl and garnish with sesame and a thread of oil.
Tips
- Roasting the eggplant over the flame adds more smoky flavor.
- Drain well so the cream does not become runny.
- Serve with warm pita bread.
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