Malzemeler
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4 medium eggplants (1 kg)
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250 g strained yogurt
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8 walnut halves, coarsely chopped
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4 garlic cloves, crushed
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A pinch of salt
Tarifler
Pierce the eggplants in several places with a fork and roast them in the oven.
Once cooled, peel the roasted eggplants and finely chop them with a sharp knife.
Chop the walnuts into small pieces.
Mix the yogurt, garlic, walnuts, and eggplant together.
Refrigerate for a while before serving.
