dish
Turkish Eggplant Puree

8
Serves
186
Calories
14
Nutrients
9
Vitamins

Ingredients

3 tablespoons lemon juice
4 tablespoons olive oil
3 cloves garlic , finely minced
1 cup drained yogurt
3 tablespoons chopped, fresh dill , mint or cilantro
1/3 cup toasted walnuts , chopped
3 tablespoons chopped Italian parsley

Cooking Instructions

1. Broil the eggplants or grill on a griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in colander or perforated drainer tray. Let stand until cool enough to handle.

2. Carefully remove skin, discard seeds, and put the eggplant pulp in a strainer to release more bitter juices.

3. Coarsely puree or chop the eggplant. Toss with lemon juice to keep it from turning dark.

4. Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two to remove the bite. Add to the eggplant pulp, stir in the yogurt, herbs and jalapenos and then season with salt and pepper. Place in a serving bowl or platter. Sprinkle with chopped walnuts and parsley. Serve with warm pita bread.

Note: To drain yogurt, place in a cheesecloth-lined sieve and let drain for 3 to 4 hours in the refrigerator.

Serving Size: 2 tablespoons puree

Nutrition Information

Number of Servings: 8
Calories
186
Protein
4 g
Total Carbohydrate
22 g
Dietary Fiber
7 g
Soluble Fiber
1 g
Insoluble Fiber
5 g
Sugar
13 g
Total Fat
10 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Cholesterol
0 mg
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
47 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Biotin
0 mcg
Vitamin C
21 mg
Folate
45 mcg
Vitamin E
1 IU
Pantothenic Acid
0 mg
Calcium
63 mg
Iron
1 mg
Phosphorus
78 mg
Potassium
714 mg
Sodium
99 mg