dish
Turkish Roasted Eggplant Puree with Yogurt and Walnuts

16
Serves
93
Calories
12
Nutrients
7
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 finely chop the eggplant. Toss with lemon juice to keep it from turning dark.

4. Warm the oil over low heat in a small sauté pan. Add the garlic and cook a minute or two. Add the eggplant pulp, stir in the yogurt, herbs and jalapeños and then season with salt and pepper. Place in a serving bowl or platter. Sprinkle with chopped walnuts and parsley. Serve at room temperature 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

Nutrition Information

Number of Servings: 16
Calories
93
Protein
2 g
Total Carbohydrate
11 g
Dietary Fiber
3 g
Insoluble Fiber
3 g
Sugar
6 g
Total Fat
5 g
Saturated Fat
0 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
47 %
Vitamin A
172 IU
Vitamin C
11 mg
Folate
22 mcg
Calcium
31 mg
Phosphorus
31 mg
Potassium
357 mg
Sodium
49 mg