Eggplant cream is a really versatile preparation in the kitchen, just think that you can use it to dress your first pasta dishes, or as a spread on crostini, or as I did, to accompany more exotic and ethnic dishes, like my chickpea falafel (HERE THE RECIPE)! A real delight! Eggplant cream is easily made with a few simple ingredients, although to be honest the one I propose today is not the most traditional version, that is, the typical one from our cuisine, but the Arabic one, which has a much creamier consistency due to the addition of plain yogurt. Perfect for tasty appetizers based on crostini, seed grissini, rustic dishes and finger food. My husband and I love it… and then it’s light, you can dare with the doses, which is not bad!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4
- Cuisine: Arabic
Ingredients:
- 2 Eggplants
- 1 cup Greek yogurt
- 1 Lemon juice
- 1 tbsp Turmeric powder
- 10 leaves Mint
- to taste Extra virgin olive oil
- 1 pinch Salt
- to taste Black pepper
Preparation:
Wash and dry the eggplants. Remove the stem and cut them in half. Place them in a baking dish lined with parchment paper and bake at 430°F for about 45 minutes. After this time, remove from the oven and peel them with the help of a knife and fork. Extract the pulp along the edges and collect it with a spoon.
Squeeze the eggplants to remove excess water and blend them in a mixer with yogurt, squeezed lemon, turmeric, mint leaves to taste and a drizzle of oil. Complete with a pinch of salt (fig. 2).
You will get a smooth and homogeneous cream that you will need to let rest in the fridge for at least 30 minutes before serving it. And voilà…your eggplant, yogurt and turmeric cream is ready to be enjoyed!
Bon appetit from FeFé’s kitchen!
