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Ingredientes
- 4 x eggplants halved lengthwise
- 2 x garlic cloves coarsely minced
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. plain yogurt
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1 tsp distilled white vinegar
- 1 Tbsp. finely-minced dill
- 2 x shallots finely minced
Direcciones
- Using large fork or possibly tongs, hold eggplants over gas flame till blistered and black all over, about 10 min. Transfer eggplants to large roasting pan and finish cooking in 400 degree oven till flesh is very tender, about 30 min. Remove eggplants from oven and cold.
- When cold sufficient to handle, peel eggplants and throw away charred skin (do not worry if a few pcs remain). Place eggplant flesh in fine sieve lined with cheesecloth over work bowl. Cover and chill 8 hrs or possibly overnight to drain.
- When eggplant has liquid removed, bring 4 corners of cheesecloth together and gently squeeze out any remaining moisture from eggplant. In food processor, puree eggplant flesh with garlic till very smooth, scraping down sides of bowls as necessary. With motor running, add in extra virgin olive oil in thin, steady stream, then add in yogurt. Stir in salt, pepper, vinegar, dill and shallots.
- Store, covered, in refrigerator till ready to serve (can be prepared up to 2 days in advance). This dip can be served with bread, crackers or possibly crudites.
- This recipe yields 1 qt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1582g | |
| Calories 861 | |
| Calories from Fat 510 | 59% |
| Total Fat 57.84g | 72% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1209mg | 50% |
| Potassium 3485mg | 100% |
| Total Carbs 87.76g | 23% |
| Dietary Fiber 50.6g | 169% |
| Sugars 36.35g | 24% |
| Protein 16.39g | 26% |
