Eggplant cream (2)
Instructions
Cook the whole eggplant in the oven at 220 degrees until tender, then peel them.
Liquidize the pulp of Eggplant with garlic, lemon juice and olive oil until a smooth cream.
Pour the cream in a bowl and add the yogurt, salt and pepper.
Mix well and sprinkle with parsley.
Serve cold cream with croutons aside.
Ingredients and dosing for 4 persons
- 4 long eggplant
- 400 g of white yoghurt
- 2 cloves of garlic
- 1 lemon
- 4 tablespoons of olive oil
- Chopped parsley
- Salt
- Pepper
- Croutons