Eggplant Sauce

Posted on Feb 8, 2010 in Appetizers | 0 comments

INGREDIENTS

• 2 large eggplants
• 2-3 cloves garlic, peeled and grated on part of the grater
• 1-2 teaspoons salt
• 2-3 tablespoons olive oil
• 1-2 teaspoons of lemon juice or vinegar
• 1 tablespoon yogurt strained

METHOD

1. Wash the eggplants, cut the stalk and engrave both sides from top to bottom without driving the knife too deep.
2. Salt them, wrap them in aluminum foil and bake them in oven at 200 oC for 45′-60 ‘
3. Peel them and mash them with a fork and place it in a bowl.
4. Add all other ingredients except the yogurt and mix well. (we can do it in blender but be careful not to make the mixture creamy)
5. Finally add the yogurt and stir with a fork.