Persian Eggplant Yogurt Dip
Ingredients
- 300 grams strained yogurt
- 2-3 grilled eggplants
- dried mint
- chopped walnuts
- salt and black pepper
- 2 cloves garlic
- olive oil
Preparation
Grill the eggplants until soft and charred.
Allow them to cool, then peel and mash.
In a bowl, mix the mashed eggplant with strained yogurt, minced garlic, salt, and black pepper.
Stir in dried mint and chopped walnuts.
Drizzle with olive oil before serving.
Notes
This dip is ideal for serving alongside meals or on a snack platter and can become a staple at parties.
