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Eggplant and yogurt cream


The Turkish cuisine it left me with a great curiosity and a great desire to experiment. Never before have I been trying to rediscover the intense flavors of the dishes I tasted in Istanbul. And the most curious thing, at least for me, is that they were all very simple dishes with few ingredients. This sauce, for example, is the first experiment (not very successful in truth) to try to reproduce an aubergine cream that was served to us with bread in one of the restaurants in the centre.

I confess: I only got closer to the original though aubergine and yogurt cream that I created is equally good and tasty. The difference is given by the fact that the aubergines had to be white and grilled on the fire and not in the oven, in this way they would have maintained a light color and taken on a smoky taste which is missing here. Otherwise this sauce is perfect for making croutons. As?! Bruschettando some bread, rub it with garlic and cover with a generous spoonful of cream, too much garlic?! Come on, reserve them for a dinner on the terrace with many, many friends like this common sorrow half joy 😉

Eggplant and yogurt cream

  • 2 round aubergines
  • 110 g of full-fat Greek yogurt
  • 1 clove of garlic
  • 1 tablespoon tahini
  • extra virgin olive oil to taste
  • sale q.b.

Wash the aubergines and pierce them with a fork. Turn the oven on to 175° grill mode, once the temperature has been reached, bake the aubergines. Cook for 45/50 minutes, turning them every 10 minutes to cook them evenly.

Remove the aubergines from the oven and let them cool, cut them in half and use a spoon to remove the pulp and place it in the glass of the immersion blender. Add the yogurt, chopped garlic, tahini, salt and a little oil. Turn on the blender and create the cream. Taste to add salt.

It can be kept in the refrigerator for 4/5 days, closed in a glass jar and covered with a thin layer of extra virgin olive oil.

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