- 2 large eggplants, peeled.

- 1 plain yogurt

- 1 tablespoon Parmesan cheese

- 1 clove of garlic

- Ground white pepper

- Ginger powder

- Apple cider vinegar

- Salt

- Olive oil


- Cook the eggplant to steam or microwave with a little salt.

- Once cooked, the eggplant should be crushed.

- Brown garlic in a pan, add the eggplant and pepper.

- Correct for salt, add 2 tablespoons of oil and some ginger to taste.

- Beat the entire mixture along with apple cider vinegar and yogurt.

How to serve:

- Cool and serve as an accompaniment to baked, boiled or steamed vegetables.

- Other recipes: Vegetarian canapes, stuffed eggplants, cream with roasted vegetables

punto rojo More information about other foods and nutrition in the listing above

*Related information: More information about eggplants

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Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.