Eggplant Salad Dip
Preparation: 10 min
Cooking time: 20 min
- Pinch eggplant with fork and bake in preheated 200°C oven for 10 min, till soft.
- Let cool and peel.
- Chop into small pieces and add to blender with garlic, cucumber, olive oil and vinegar.
- Remove from the blender into a bowl and mix in yogurt.
- Garnish with capers and chopped parsley.