Turkish Eggplant Puree with Yogurt Dressing and Walnuts

Recipe-14648

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 tablespoon extra virgin olive oil, if needed
1/3 cup walnuts, toasted and chopped, for garnish
2 cups thick yogurt (see Notes)
2 jalapeno peppers, very finely minced
2 tablespoons chopped fresh mint or dill (optional)
2 teaspoons ground cumin, toasted (optional)
3 tablespoons chopped fresh flat leaf parsley, for garnish
4 cloves garlic, green sprouts removed, minced
4 large eggplants (3 to 4 pounds)
4 tablespoons finely chopped fresh dill, mint, or cilantro
About 1 cup yogurt dressing (recipe below)
Crumbled feta cheese (optional)
Juice of 2 lemons, plus more to taste
Sea salt and freshly ground black pepper

Recipe Preparation

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