Name: CREMA FREDDA DI MELANZANE ALLO YOGURT
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: 1 chilo di melanzane viola200 grammi di yogurt greco denso magro o intero2 spicchi di aglio (l’ideale sarebbe quello fresco, un po’ piccante)sale e pepe quanto bastaolio extravergine di oliva quanto bastaqualche rametto di menta frescai chicchi di mezzo melogranouna manciata di mandorle in scagliecrostini di pane o focaccia quanto basta

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!

Eggplant with yogurt

COLD CREAM EGGPLANT YOGURT

Portions: 4 Preparation: 15 minutes cooking: 45 minutes 45 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Procedure

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.

You tried this recipe?

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10 comments

Simona Myrtle October 1, 2013 - 16:05

ADA dear:* I agree with you on the exquisiteness of the Eggplant…I love them in many different ways… but with this fresh yoghurt cream just I lack experience…. It must be very delicious and not wait to try it… Thanks for the recipe and a big kiss:**

Sicilians creative in the kitchen October 1, 2013 - 16:08

Hello Simona, Thanks! Is’ really good, creamy and light. I think the secret is to find a slightly spicy garlic and I would try it with the warm focaccia… A hug, ADA

Cristina October 1, 2013 - 14:53

fantastic, I once cooked in the oven I smoke a minute over a flame and then I joined the yogourt, but only oil, Mint, salt and pepper, now I'm going to try’ with yogurt, Thanks

Sicilians creative in the kitchen October 1, 2013 - 14:56

Hello Cristina and welcome! "Si, you follow the Sicilian recipe (that is very good), This is a Tunisian contamination, try it and let me know, ADA

Praveen Kumar October 1, 2013 - 12:31

Looks quite delicious.

Sicilians creative in the kitchen October 1, 2013 - 13:11

Thanks and welcome to my blog Praveen Kumar! I hope to see you again soon. ADA

leonilson October 1, 2013 - 04:29

Pena que aqui no brasil,Não tem iogurte grego! rsrs

Sicilians creative in the kitchen October 1, 2013 - 12:23

¡ Qué lástima! Sin embargo, se puede reemplazar con crema agria… Saludos y gracias, ADA

Shira September 30, 2013 - 23:33

SAJI melanzne VEN by you!!! We are close neighbours! :-D

These are the last truly beautiful…. I'm running to prepare them in all possible ways…

Eggplant with yogurt