Eggplant Yoghurt Salad

Instructions

1. Prepare the Eggplants:

   • Preheat your oven to 400°F (200°C).

   • Wash the 2 eggplants.

   • Prick the eggplants all over with a fork.

   • Lightly drizzle the eggplants with 1 tbsp olive oil.

   • Wrap each eggplant completely in aluminum foil.

2. Roast the Eggplants:

   • Place the foil-wrapped eggplants on a baking sheet.

   • Roast in the preheated oven for 45–60 min, or until the eggplants are very soft.

   • Allow the eggplants to cool until they can be handled.

3. Grill the Chili:

   • Wash the 1 green chili pepper.

   • Grill the chili pepper over a direct flame or on a grill pan until the skin is charred and blistered.

   • Allow the chili to cool, then peel off the charred skin.

   • Cut the grilled chili pepper into small cubes.

4. Prepare the Eggplant Pulp:

   • Remove the eggplants from the foil.

   • Peel the skin off the eggplants.

   • Using a fork, shred the tender eggplant pulp.

5. Season the Eggplant:

   • Mince the 1 garlic clove.

   • Add the minced garlic to the shredded eggplant.

   • Season with salt, black pepper, and cumin.

   • Add the juice from half a lemon.

   • Add the cubed grilled chili.

   • Mix thoroughly.

6. Add the Yogurt:

   • Add 3 tbsp yoghurt to the eggplant mixture, or more, until you reach your desired consistency.

   • Mix until well combined.

7. Chill and Serve:

   • Cover the eggplant salad and chill in the refrigerator for at least 1 hour before serving.

   • Serve chilled.