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Eggplant and Yogurt Dip

Roasted Eggplant, yogurt, garlic and black pepper

Eggplant and Yogurt Dip

Ingredients:

2 large eggplants
1 tablesp olive oil
4 cloves garlic, peeled and crushed
1 teasp salt
1/2 teasp freshly ground black pepper
2/3 cup drained yogurt
4 tablesp chopped fresh mint or 1 teaspoon dried
2 tablesp fresh lime juice

Method:

  1. Preheat the oven to 180c.
  2. Cut slits in eggplant in several places to prevent bursting.
  3. Place the eggplant on a baking try and bake for 1 hour.
  4. Remove the eggplant from oven, let stand for half an hour, remove the eggplant skin and chop.
  5. Place eggplant into a bowl, add the remaining ingredients, and mix well, then serve.







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