Cibez

Ingredients

• 2 large eggplants
• 2 cloves garlic, minced
• 150 g strained yogurtInstead: strained yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp paprika
• 1 tbsp chopped parsley (optional)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Roast the eggplants over an open flame or in the oven until the skins are charred.

2. 2

   Peel the charred skins and mash the flesh with a fork.

3. 3

   Combine the mashed eggplant with yogurt, garlic, lemon juice, olive oil, salt and paprika.

4. 4

   Chill the mixture in the refrigerator for at least 15 minutes.

5. 5

   Transfer to a serving dish, garnish with parsley and serve cold.

Note. Make sure the eggplant skins are fully charred for a deep smoky flavor.