Turkish eggplant appetizer
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Main ingredients.
Step 2:
Wash the eggplant, wipe it and divide it into 2 parts. We make incisions on the pulp, sprinkle with salt and sprinkle with vegetable oil. Bake eggplants at 180-200 C until soft.
Step 3:
Take the finished eggplants out of the oven and leave to cool. Remove the skin from the cooled eggplant and cut into small pieces or just knead with a fork.
Step 4:
1-2 garlic cloves finely chop.
Step 5:
We also chop the greens.
Step 6:
In a bowl, mix eggplant, garlic and herbs, if you like spicy, then add chopped hot capsicum. Add the yogurt and mix thoroughly.
Step 7:
Add spices to taste - salt, sugar, pepper, lemon juice.
Step 8:
Before serving, sprinkle with sesame seeds. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5 % fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Hot capsicum - 40 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Ground hot pepper - 21 kcal/100g
