Preheat oven to 375 degrees. Take a large round eggplant. Cut it into round slices. Make slits into the eggplant making sure to not cut them. Brush it with a tablespoon of olive oil. Sprinkle a pinch of sea salt and pepper on the eggplants. Bake them in an oven until the flesh is tender. Prepare the yogurt dip by whisking a cup of Greek yogurt with a clove of minced garlic, a teaspoon of olive oil, a tablespoon of finely chopped dill, mint and coriander leaves, a teaspoon of chili powder and cumin powder and a tablespoon of finely chopped walnuts. Serve the roasted eggplants with the yogurt dip.
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