As you do not love the Eggplant? I love them and am preparing to Sicily in every way. Today I leave you the recipe for eggplant cream with yogurt and mint, garnished with almonds and pomegranate seeds. This recipe is inspired in large part to the traditional recipe Tunisian, but I enriched with extra virgin olive oil.
Servo this aubergine cream as an aperitif with simple toasted bread and with the rich white cake. And 'an aromatic and light cream: I prepare it with Greek yogurt magro, but you can of course make the whole one, denser, and will have an even more rich and creamy texture. Essential fresh mint and garlic, What a little spicy. If you don't like garlic desist from preparing it. Have a good day!
1 pound of purple eggplants
200 grams of thick Greek yogurt low fat or whole
2 cloves of garlic (the ideal would be to cool, a little spicy)
salt and pepper
extra virgin olive oil as required
a few sprigs of fresh mint
Pomegranate medium beans
a handful of almonds, sliced
toasted bread or focaccia as required
Preheat oven to 200 degrees static. Wash the eggplants and bucherellarle with a fork. Place them on a baking sheet lined with parchment paper and cook for 45 minutes, until the Peel will not withered. Allow to cool for 10 minutes and then cut them in half, digging the pulp with a spoon and putting it into a colander.
Leave the Eggplant pulp the vegetation water for 15 minutes, then put everything into the mixer until the mixture is smooth and homogeneous.
Incorporate the yogurt, chopped garlic and chopped Mint. Season with salt, pepper and drizzle with extra virgin olive oil (try always to assess if it needs salt or oil in more) and refrigerate until it cools.
Serve the Eggplant after sprinkled with slivers of almonds and pomegranate seeds and garnished with a sprig of fresh mint. Accompany with croutons or with warm focaccia.