the juice of 1 lemon
2-3 cloves garlic, crushed
150 g of yogurt with a high fat content
small bunch chopped dill
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BBQ grill or heat a maximum temperature. Eggplants, cut into halves and baked for 25 minutes, turning occasionally, until tender inside them (skin remains firm). After being baked are allowed to poiztinat less. Using a knife cut inside and removed using a spoon. Place in a bowl and crushed with a fork until a thick porridge. Add lemon juice and garlic and mix well. Add yogurt and dill, season with salt and pepper. Puree served while still warm.