2 large aubergines
2 cloves of garlic
1 tub of natural yogurt
salt and pepper
olive oil for drizzling
fresh parsley, chopped finely
1) Smoke the aubergines on the stove or on the BBQ, turning and making sure it is charred all round. When it is soft on the inside, set aside and let it cool for 5-7 minutes.
2) Wash the aubergines under running cold water until all the burned skin washed off and drain. Chopped them finely. Set aside.
3) Crush the garlic and add to the yogurt. Season with salt and pepper.
4) Mix yogurt and garlic mixture with the aubergine and mix into a puree.
5) Drizzle with olive oil and sprinkle with parsley before serving.
2 cloves of garlic
1 tub of natural yogurt
salt and pepper
olive oil for drizzling
fresh parsley, chopped finely
1) Smoke the aubergines on the stove or on the BBQ, turning and making sure it is charred all round. When it is soft on the inside, set aside and let it cool for 5-7 minutes.
2) Wash the aubergines under running cold water until all the burned skin washed off and drain. Chopped them finely. Set aside.
3) Crush the garlic and add to the yogurt. Season with salt and pepper.
4) Mix yogurt and garlic mixture with the aubergine and mix into a puree.
5) Drizzle with olive oil and sprinkle with parsley before serving.
