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Ingredients
- 2 large eggplants
- 2-3 cloves garlic, grated the grater part of the fine
- 1-2 teaspoons salt
- 2-3 tablespoons olive oil
- 1-2 teaspoons of lemon juice or vinegar
- 1 tablespoon yogurt strained
Method
- Wash the eggplants, cut the stalk and swept by 2 sides along without going under the knife up.
- Salt them, wrap them in aluminum foil and bake them in oven at 200 oC for 45′-60 ‘
- Purified them from peeled, Puree them with a fork and place it in a bowl.
- Add all other ingredients except the yogurt and mix well. (we can do it in blender but be careful not to cream)
- Finally add the yogurt and stir with a fork.
Tips:
You can skip the step with yoghurt if you want. The sauce (salad) will be just fine.
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