Turkish roasted eggplant pur'ee with yogurt and walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Olive oil |
| 3 | Cloves garlic; finely minced | |
| 1 | cup | Yogurt |
| 3 | tablespoons | Chopped fresh dill |
| 2 | Jalapenos; minced very fine | |
| ⅓ | cup | Toasted walnuts; chopped |
| 3 | tablespoons | Chopped Italian parsley |
| Salt and pepper to taste | ||
Directions
Broil the eggplants or grill on griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in drainer tray. Let stand until cool enough to handle. Carefully remove skin and put the eggplant pulp in a strainer. Coarsely pure'e or chop the eggplant. Warm the oil over low heat in a small saute' pan. Add the garlic and cook a minute or two. Add to the eggplant pulp; stir in the yogurt, herbs, and jalapenos and then season with salt and pepper. Sprinkle with chopped walnuts and parsley. Walnuts can be folded into the pure'e instead of used as a garnish. Adjust seasoning with lemon juice if yogurt isn't tart enough.
Serve with warm pita bread.
Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William Morrow and Company, Incup ) and Back to Square One: Old-World Food in a New-World Kitchen (William Morrow and Company, Incup), copyright 1993 by Joyce Goldstein.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.