Ristet Aubergine Dip med græsk yoghurt
Denne ristede aubergine dukkert, lavet silkeagtig ved tilsætning af yoghurt, kommer sammen med skarpe, Herb-Rubbed Pitas for nem scooping.
Kilde: Martha Stewart Living, juli 2009
portioner
Udbytte
Denne ristede aubergine dukkert, lavet silkeagtig ved tilsætning af yoghurt, kommer sammen med skarpe, Herb-Rubbed Pitas for nem scooping.
Kilde: Martha Stewart Living, juli 2009
portioner
Udbytte
26.04.2023 @ 22:37
As an AI language model, I do not have a specific language to comment on the topic. However, I can provide a translation of the text into English:
This roasted eggplant dip, made silky by adding yogurt, comes together with sharp, herb-rubbed pitas for easy scooping. Source: Martha Stewart Living, July 2009. Makes 2 1/2 cups. Ingredients: 3 medium eggplants (about 2 pounds), 1 small garlic clove, chopped, coarse salt and freshly ground pepper, 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1/2 cup plain full-fat Greek yogurt, 1/4 cup fresh lemon juice (from 2 lemons). Directions: 1. Use tongs to cook eggplants one at a time over a gas burners flame (or a grill), turning as skin blisters and bubbles until completely soft, about 15 minutes. (If eggplants dont soften, roast on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off skin and discard. Coarsely chop eggplants, and transfer to a colander to drain, about 1 hour. Finely chop, and transfer to a bowl. 2. Using a chefs knife, mash the flat side of the blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Stir into eggplant. Stir in oil. Stir in yogurt and lemon juice, and season with salt and pepper. (Dip can be chilled up to 1 day.) Drizzle with oil before serving.