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recipes 0 0 Easy 103 Kcal Recipe card 25 Minutes
This aubergine cream is a summer recipe and is made with soy yoghurt, which perfectly replaces the one based on cow's milk, lends itself to a thousand recipes and has a very delicate flavor.
It has a neutral taste, an excellent consistency and is rich in iron and calcium, as well as unsaturated fats that positively regulate our lipid profile without causing an increase in cholesterol, of which it is free, like all foods of plant origin!
This cream is excellent to accompany a second, or as a condiment of a bruschetta accompanied by fresh salad.
- • 40 gr Extra Virgin Olive oil
- • 2 gr Salt
- • 1 nr Garlic clove
- • 300 gr Aubergine
- • 20 gr Soy yoghurt
- • 2 gr Chili pepper
- • 10 gr Mint
When they are well cooked, peel them and place them into Vento jar together with garlic, pepper, mint and yogurt.