Eggplant spread without mayonnaise

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When I was little, I remember my mom would put a metal board on the "pirostrii"(iron circle or triangle, supported on three legs) and bake them there. What a taste they had!!!
Due to the lack of "pirostrii", I now bake them in the oven.😁

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INGREDIENTS:

• 1kg eggplant;
• 3 generous spoons of yogurt (I used 10% Greek yogurt);
• 1/2 lemon juice;
• 3 cloves of garlic;
• salt.
+ to serve: fresh bread, tomatoes and green basil.

METHOD OF PREPARATION:

1. I washed the eggplants, pierced them a few times with a knife, placed them on a tray lined with baking paper, and then put the tray in the oven preheated to 200°C for 1 hour. Every 20 minutes, I rotated the eggplants to a different side.
2. I allowed them to cool, then used a spoon to scoop out and finely chop the cores.
3. I added yogurt, salt, lemon juice, and crushed garlic, mixing thoroughly before refrigerating the salad for at least an hour.
4. We ate it with fresh bread, tomatoes, basil and mozzarella. 🤤

Good appetite!
Simona <3

I hope you liked this recipe! If you're going to try it, I'd love to hear your feedback! I'm also waiting for you on Instagram, TikTok, YouTube sau Facebook! That's where I post more meal ideas and lots of other cool stuff!