John Myers
Ingredients for 1 servings:
- 2 large eggplants
- 4 garlic cloves, crushed
- 1 bunch of parsley
- 1 cup of yogurt
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
fresh summer salad and super tasty as a spread
Preheat the oven to 200°C. Wash the eggplants and pierce them all over with a fork. Then place them whole in the hot oven for about 40 minutes. They’re done when they look brown and wrinkled. Now trim the stalks from the eggplants and roughly dice them. Puree with a hand blender. Let the mixture cool. Add the crushed garlic cloves, parsley, yogurt, and a dash of olive oil to the cooled mousse, then puree again. Finally, season with salt and pepper. Serve chilled or at room temperature, as a salad or as a delicious spread (e.g., as a starter on white bread). Tip: You can give this dish a special touch by preparing the eggplants on a charcoal grill—simply cook them on the grill (they can brown a little, it tastes even better!).
Facebook Comments