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Michael Anne
Eggplant Puree
A nice Turkish recipe. The vegetarian starter contains the following ingredients: eggplants, lemon, garlic, olive oil (extra virgin), Greek yogurt, salt, (freshly ground) pepper and parsley.
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Ingredients
Directions
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Preheat the grill to the highest setting.
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Wash aubergines and leave the crowns.
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Place aubergines (not too close) under hot grill and roast for approx.
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20 minutes until the skin starts to peel and aubergines are soft.
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Occasionally return.
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Place aubergines on a shelf and allow to cool slightly.
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Meanwhile, squeeze out lemon.
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Peel garlic.
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Sharpen aubergines in length with half a knife and scrape flesh from the skin.
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Put aubergine puree in bowl and finely chop with fork.
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Stir in lemon juice.
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Squeeze out garlic.
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Add oil and yogurt and stir well.
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Season with salt and pepper.
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Parsley above it finely cut.
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Lukewarm or at room temperature with warm shawarma rolls..
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Nutrition
60Calories
Sodium5% DV130mg
Fat5% DV3g
Protein4% DV2g
Carbs2% DV5g
Fiber16% DV4g
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