Eggplant and Yogurt Appetizer

Eggplant and Yogurt Appetizer
Eggplant and Yogurt Appetizer
Photos & recipe: Marjan Zamani

2 Pers.

Prep. Time: 5 Min.

Ck. Time: 15 Min.

Eggplant and Yogurt Appetizer

  • 1 Eggplant
  • 2 Cups of Greek Yogurt
  • 2 Cloves of garlic
  • Salt


To make this appetizer first, roast the eggplant on the gas stove or grill for 15 to 20 minutes until its skin is burned. Because roasting the eggplant imparts a delicate smoky flavor into its flesh. Then when the eggplant is tender, remove it from the heat. After that leave it in a bowl and cover the eggplant with Cling Film and let it cool, this makes peeling the eggplant easier and also conserves the smoky flavor of it. After that discard the charred skin of the eggplant and chop it. Then chop the garlic cloves as well. Finally, in a bowl mix the minced eggplant and garlic cloves with the Greek yogurt and salt. You can serve this eggplant and yogurt appetizer with potato chips or salty crackers.

Note: Do not wash the eggplant under the water to remove its burned skin, because the water takes away the smoky smell and flavor off the eggplant; which we want to keep.