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Ingredients
- 4 lrg Aubergines (roasted)
- 3 ounce Lemon juice
- 3 ounce Extra virgin olive oil Salt
- 4 tsp Yogurt
Method
- Garnish: black olives; small onion cut in half and thinly sliced; small green pepper thinly sliced; small tomato thinly sliced; Tablespoons parsley minced.
- [Roast and blister the skins.
- Peel and scoop the flesh out into food processor bowl with the lemon juice, oil, salt and yogurt.
- Blend and garnish.]