Puré di Melanzane - Eggplant Purée - Giovanna Folonari Ruffino - Chianti Family Cooking

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Puré di Melanzane - Eggplant Purée

 

Recipe By : Giovanna Folonari Ruffino - Chianti Family Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Italian Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds medium-sized eggplants

1/2 clove garlic

1 teaspoon paprika

pinch of cayenne pepper (optional)

juice of 1/2 lemon

3 tablespoons extra virgin olive oil

salt

7 ounces plain yogurt

1 tablespoon chopped parsley

 

Preheat the oven to 400° F.

 

Wash the eggplants and pat them dry. Put on a baking sheet and cook in the oven

until the skin is scorched and the inside is soft.

 

Remove and set aside to cool.

 

Remove the skins. Put the eggplant pulp into a blender with the garlic, paprika,

cayenne pepper (if used), lemon juice, oil, and salt to taste.

 

Blend until the mixture becomes foamy.

 

Turn into a serving bowl. Add the yogurt and parsley and combine well.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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