Turkish Roasted Eggplant Puree with Yogurt And Walnuts

1 servings

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Turkish Roasted Eggplant Puree with Yogurt And Walnuts Ingredients

2 lg Eggplants	3 tb Chopped fresh dill
3 tb Lemon juice	2 Jalapenos; minced very fine
3 tb Olive oil	1/3 c Toasted walnuts; chopped
3 Cloves garlic; finely minced	3 tb Chopped Italian parsley
1 c Yogurt	Salt and pepper to taste

Instructions for Turkish Roasted Eggplant Puree with Yogurt And Walnuts

Broil the eggplants or grill on griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in drainer tray. Let stand until cool enough to handle. Carefully remove skin and put the eggplant pulp in a strainer. Coarsely puree or chop the eggplant. Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two. Add to the eggplant pulp; stir in the yogurt, herbs, and jalapenos and then season with salt and pepper. Sprinkle with chopped walnuts and parsley. Walnuts can be folded into the puree instead of used as a garnish. Adjust seasoning with lemon juice if yogurt isnt tart enough. Serve with warm pita bread. Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William Morrow and Company, Incup ) and Back to Square One: Old-World Food in a New-World Kitchen (William Morrow and Company, Incup), copyright 1993 by Joyce Goldstein. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized