Ingredients:
1 eggplant
2 garlic cloves, smashed
1 tomato, diced
1 tablespoon extra virgin olive oil
2 tablespoon yogurt
2 tablespoon lemon juice
Salt
Pepper
Parsley
How to cook:
Place the aubergines on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. You can also add parsley to season.
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