Malzemeler
1 medium eggplant
1 tablespoon strained yogurt
A pinch of salt
1 tablespoon olive oil
Tarifler
Grill the eggplant in the oven at 200°C (390°F) for about 15–20 minutes until fully cooked.
Once slightly cooled, cut open the eggplant and scoop out the flesh with a spoon.
Finely chop the flesh on a cutting board until it reaches a minced consistency.
In a bowl, mash and mix the eggplant with strained yogurt and salt.
Gently heat the olive oil and drizzle over the purée before serving.
