White Eggplant Cream with Almonds

On dine chez Nanou

Eggplant is a rich and hearty nutritious sun vegetable, that when prepared properly, is a real palate pleaser. This recipe for White Eggplant Cream with Almonds is a perfect appetizer for a small dinner party or intimate dinner with a loved one. It is also a wonderful afternoon snack. It is bursting with flavor and pairs perfectly with the toasted almonds. Eat it with a spoon or dip your favorite breads, crackers or vegetables.


  • 2 eggplants (large)
  • 2 tablespoons Greek yoghurt
  • 4 tablespoons almond (puree)
  • salt
  • pepper
  • slivered almonds


  1. Peel and dice the eggplants. Place them in a saucepan with 4 cups of water and salt to taste.
  2. Bring to boil.
  3. Reduce to low heat.
  4. Cover and let cook for 20 minutes until the eggplant is soft.
  5. In the blender, mix the eggplant, yogurt, and almond puree until you have a smooth cream.
  6. Add salt and pepper to taste.
  7. Toast the almonds in a pan and sprinkle over the cream. Eat cold.
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