Pureè of Grilled Eggplant

Servings: 4
Prep time: 20
Cooking time: 20
  • - 500 g of eggplant
  • - 4 tablespoons of yogurt greek
  • - 2 cloves of garlic
  • - 2 lemons, juice
  • - 2 tablespoons extra virgin olive oil
  • - Salt
  • - Pomegranates
  1. Place the eggplants directly over the flame of the flame and let them toast turning a few times, until the skin is blackened and the flesh soft.
  2. Cut the eggplant in half, remove the flesh with a spoon (being careful not to include the pieces of crispy skin) and put it to drain its bitter liquid in a colander.
  3. Beat with a whisk the yogurt along with the lemon juice, minced garlic and a pinch of salt.
  4. Season the now cooled eggplant with the yogurt sauce, mix well working the baba ghannoush with a fork. Then transfer it into a bowl, season with oil and decorate it with pomegranate seeds.