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Eggplant Puree with Yogurt

  • servings: 6

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Ingredients

  • 3 eggplants, about 1 1/2 pounds total
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 cups plain whole milk yogurt, preferably Greek-style yogurt
  • Juice of 1 lemon
  • 2 cloves, garlic crushed
  • Coarse salt
  • 2 tablespoons chopped fresh flat-leaf parsley, (optional)
  • 1 tablespoon pomegranate seeds, (optional)

Directions

  1. Step 1

    Preheat broiler. Using a sharp knife, prick eggplants in 3 to 4 places with the point of the knife so that they will not burst. Place eggplants on a baking sheet, and place under the broiler. Broil, turning occasionally, until skins are black and blistered and very soft when you press them. Remove, and let cool.

  2. Step 2

    When cool enough to handle, peel eggplants and place them in a colander to drain. When drained, roughly chop flesh and return to the colander. Mash flesh with a fork until smooth and let drain.

  3. Step 3

    Transfer flesh to a medium bowl. Add oil, yogurt, and lemon juice; stir until thoroughly combined. Stir in garlic and salt. Transfer to a serving bowl, and garnish, if desired, with parsley and pomegranate seeds. Serve cold.

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