Eggplant Puree Recipe
Ingredients
| Eggplants | 2 | |
| Juice 1 lemon | ||
| Oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Cream cheese | 4 Ounce | |
| Yogurt | 2 Tablespoon | |
| Black olives for decoration | ||
| Paprika, to garnish | ||
Directions
Preheat oven to 350° F.
Place eggplants on a baking sheet and cook for 1 hour.
Cut in half, scoop out the pulp and puree it in a blender or food processor.
Add the lemon juice, oil, garlic, cream cheese and yogurt.
Blend until smooth.
Place in a bowl and chill for several hours.
Garnish with olives and paprika.
Eggplant puree can be served in the scooped out eggplant cases.
Place eggplants on a baking sheet and cook for 1 hour.
Cut in half, scoop out the pulp and puree it in a blender or food processor.
Add the lemon juice, oil, garlic, cream cheese and yogurt.
Blend until smooth.
Place in a bowl and chill for several hours.
Garnish with olives and paprika.
Eggplant puree can be served in the scooped out eggplant cases.
Chef
