Eggplant Salad Dip
Ingredients
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Serves 4-6 Preparation: 10 min Cooking time: 20 min |
Preparation
- Pinch eggplant with fork and bake in preheated 200°C oven for 10 min, till soft.
- Let cool and peel.
- Chop into small pieces and add to blender with garlic, cucumber, olive oil and vinegar.
- Remove from the blender into a bowl and mix in yogurt.
- Garnish with capers and chopped parsley.