Smoky Eggplant & Yogurt Purée Recipe

Smoky Eggplant & Yogurt Purée Recipe

This Turkish grilled eggplant purée is much like the Middle Eastern classic, baba ganoush, with yogurt standing in for tahini. When grilling whole eggplants, seek out smaller ones.

(Makes 1½ cups, serves 6)

Ingredients
600g eggplant
2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
(more to taste)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
¼ cup drained yogurt
Salt and freshly ground pepper to taste
Chopped fresh mint for garnish
1. Prepare a hot grill. Pierce the eggplant with the tip of a knife or a skewer.
2. Grill until they are uniformly charred and the flesh is very soft and beginning to ooze.
3. Transfer to a bowl, and cover tightly.
4. Allow the eggplants to cool until you can handle them, then remove the skin and stems.
5. Discard any juice in the bowl.
6. Transfer the eggplant to a food processor fitted with the steel blade or to a bowl. Mash with a fork, or purée in the food processor.
7. Add the remaining ingredients, and combine well.
8. Taste and adjust seasonings. The purée will be slightly runny, but it will stiffen up. Transfer to a serving bowl.
9. Serve warm or room temperature with pita bread or crudités.

Advance preparation: Although this is best served warm, you may prepare it hours ahead and serve it at room temperature, or reheat for about 30 seconds in a microwave.

Nutritional information per serving: 65 calories, 3g fat, 1g saturated fat, 2mg cholesterol, 8g carbohydrates, 4g dietary fibre, 5mg sodium (does not include salt added during preparation), 2g protein.

Enjoy your food!!

Enjoy eating!