Eggplant spread
Eggplant spread with walnuts, onion, garlic, yogurt or kefir, turmeric, and dried mint.
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 268
- Protein
- 6 g
- Fat
- 17 g
- Carbs
- 23 g
Ingredients
for 4 servings- eggplants1.5 kg
- walnuts70 g
- onion1 pcs
- garlic5 pcs
- water250 ml
- yogurt4 tbsp
- saltto taste
- ground black pepperto taste
- turmeric1 tsp
- dried mint1 tsp
- oil1 tbsp
Method
8 stepsCut the eggplants lengthwise into halves and drizzle with oil.
Bake at 180°C for 40-45 minutes.
Scrape out the eggplant pulp with a spoon.
Chop the onion, garlic, and walnuts.
Fry the onion in a pan until soft, add the garlic, and sauté for another minute.
Add the eggplant pulp, walnuts, and water to the onion and garlic. Bring to a boil.
Simmer covered for 15 minutes over low heat.
At the end, add salt, pepper, turmeric, dried mint, and yogurt. Mix.