Eggplant, yogurt and garlic sauce

Recipes - Eggplant, yogurt and garlic sauce

A light and aromatic sauce that can be served with tortilla chips or fresh vegetables.


  • 2 eggplants 
  • 31/4 cup olive oil 
  • the juice from half a lemon 
  • 130 grams Greek yogurt 
  • 2 minced garlic cloves 
  • a bit of powdered fennel 
  • salt and pepper 
  • a bit of green parsley 
  • red and green paprika


Directions for Eggplant, yogurt and garlic sauce

Step 1: Puncture the eggplants with a fork and then bake them for 45 minutes in the hot oven, at 190 degrees. From time to time turn them from one side to the other. When they’re ready, take them out and let them cool off for a few minutes. Then cut them into two and remove their core.

Step 2: Put some oil into a frying pan. When it gets hot, add the eggplant pulp and mix from time to time for 5 minutes. In the end, the pulp will be soft and will have absorbed enough oil. Remove it from the fire and let it cool off for a few minutes.

Step 3: Place the pulp along with the oil and the lemon juice in the blender and mix. When it becomes a soft cream, add the yogurt and mix again. Then add the minced garlic, salt, pepper and fennel and mix for the last time. Then put the sauce in the fridge for an hour.

Step 4: Remove the sauce from the fridge and decorate with green parsley. Cut the green and red paprika into stripes. Dip them into the sauce and serve. Enjoy!


Tags: eggplant, olive oil, lemon, cloves, fennel, parsley, paprika, recipes Breakfast & appetizers

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