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Salata Aubergine with Dill & Yogurt
From Dano Alexander, Beyoglu, Istanbul, Turkey
As part of Virtual Chef Bites - Open House


• 2 eggplant, roasted
• 2 cloves garlic, grated or smashed
• 4 tbsp yogurt
• Juice of ½ lemon/lime
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tbsp chopped dill
• Fresh dill for garnish


Roast eggplants in the oven (at 400F) or over the grill till they are soft.

Remove the skins of roasted eggplants and pure them in a food processor. In a skillet, sauté the eggplants with extra virgin olive oil and garlic over medium heat (4-5 minutes).

Let it cool for a few minutes.

Stir in the yogurt, lemon juice, dill and salt. Place in a serving bowl and garnish with fresh dill.