2 large round aubergines make 2 tablespoons yogurt enough for four people Juice of 1 lemon
1 tablespoon olive oil 2 cloves garlic
1 cream cheese garnishing
Black olives and parsley for Salt.
Wipe the aubergines and place them directly on to the hot plate of the stove and keep turning them over until the skin is brown and the insides feel very soft. Take care not to break the skin during this process. Hold them in a cloth and slit open one side and scoop out all the pulp into a bowl and add the lemon juice immediately to prevent discoloration.
Now mix in gradually the olive oil, crushed garlic, some salt, yogurt and cream cheese and beat them vigorously until you have a very smooth purée.
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A few seconds in an electric mixer gives it a very light colour and is a great improvement, but the Turkish cook would expect to rely on her elbow grease. Spread out on a flat serving dish and garnish with black olives and parsley. Chill well before serving.
The method of cooking the aubergines on top of the stove gives them a slightly smoky taste which is most characteristic of the dish. It is important that the aubergine is well cooked inside before mixing it into a purée or it will have rather a bitter taste. If it seems insufficiently soft after scooping it out, it should be simmered in a pan for a little before using.