Roasted Eggplant Purée with Yogurt and Walnuts

Name: Roasted Eggplant Purée with Yogurt and Walnuts
Yield: Yield: 8 Portions
Ingredients: 3 tbsp/9 g mint, cut into chiffonade; 1 cup/240 mL Greek yogurt, strained; ¼ tsp/0.5 g cayenne; 3 tbsp/9 g chopped flat-leaf parsley; 2 oz/57 g toasted walnuts; 3 fl oz/90 mL extra-virgin olive oil; 3 tbsp/45 mL lemon juice; 3 garlic cloves, sliced; Salt, as needed; 2 large eggplant (1½ to 2 lb/680 to 907 g), cut in half lengthwise; Pita Bread; Ground black pepper, as needed; 2 fl oz/60 mL olive oil; 1 tbsp/3 g mint, cut into chiffonade; 1 cup/120 g toasted walnuts, chopped

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 large eggplant (1½ to 2 lb/680 to 907 g), cut in half lengthwise
Salt

Starter
Street Food
Vegetarian

Method

Rub the flesh side of the eggplant with salt and brush with 1 to 2 tbsp/15 to 30 mL of olive oil per half. With a paring knife, score the flesh about 1 in/3 cm deep.
In