Eggplant puree
SidesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Eggplant puree
| Lemon pepper | ||
| EVS. a few tablespoons Greek yogurt 10% | ||
| A little lemon juice | ||
| Salt | ||
| 1 | Eggplant | |
| 1 | clove | Garlic |
Instructions for Eggplant puree
To prepare the Eggplant puree recipe, please follow these instructions:
Aubergine peeled off and split lengthwise. Boiled in salted water at medium heat with the curved side down for about 10 minutes or in microwave 3-4 min. added to draining in a sieve. Press the liquid out. Blend Aubergine, season to taste with lemon juice, salt & lemon pepper and garlic. Add if necessary. a couple of tablespoons. Greek yogurt. Can be used as an accompaniment for meat as well as fish dishes, dinner-lunch dishes, warm as cold. Can be compared with hummus.
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