Antipasto with Eggplant and Garlic

18/05/2017
Topato
fromTopatoDarth Vader554159568
"Slightly spicy, extremely aromatic and so delicious that there`s no way it won`t become your favorite."
Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings4
Cook
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  • Rating4 out of 5
  • cooked1

Ingredients

Preparation

Bake the eggplants in a tray, laid out with aluminum foil, in the oven. Once baked, cover the eggplants to smother and once they cool, peel them.

Chop the eggplants finely. To them, add the mashed together garlic, salt and walnuts. Mix and add the strained yoghurt with a little mayo if desired. If that's the case, don't use olive oil or any other oil.

While stirring nonstop or mashing in a mortar and pestle, pour the olive oil in a thin trickle. You can also use a blender. Taste it to see if you need to add any more salt, add a little black pepper if desired and chopped parsley.find similar recipes here

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