Eggplant yogurt

by Mika

Ingredients: 6 servings
2 eggplants
1 garlic
250g plain yogurt
olive oil
Parsley (optional)

1. throw the whole eggplant in the oven and cook at 200 degree for 45min (or long time) until the outside is brown and it gets cooked.
2. take it out from the oven, peal off the skin and remove the skin.
3. chop the eggplant and make it into rough pure. The eggplant should be really soft at this point.
4. place the eggplant pure in a bowl, cool it down. When cool, add yogurt, grated garlic (you can use cheese grinder) salt and olive oil, mix it well.
5. sprinkle chopped parsley and olive oil if you like. serve it cold.

2 Responses to Eggplant yogurt

  1. You can put nuts in it (
    We can make quite the same recipe with fresh spinach, to eat with rice is perfect.

  2. Tincuta Heinzel says:

    Or in its basic Balkans version, you simply cook and chop the eggplants, then you add olive oil and onions (cut in little shopps). The oil can also be replaced with mayo (in its Transylvanian version :)).

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