Roasted Eggplant Cacik

Ingredients

• 2 medium-sized eggplants
• 2 cups strained yogurtInstead: strained yogurt
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• Half a bunch of finely chopped dill
• 1 teaspoon salt
• 1 teaspoon red pepper flakes (for topping)

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

Method

1. 1

   Pierce the eggplants in a few places with a fork and roast them on the stove or in the oven until soft.

2. 2

   Peel the roasted eggplants and chop them finely.

3. 3

   In a deep bowl, whisk the strained yogurt, minced garlic, and salt until smooth.

4. 4

   Add the chopped eggplants to the yogurt mixture and gently combine.

5. 5

   Transfer to a serving plate, drizzle with olive oil, garnish with red pepper flakes and dill, and serve.

Note. If you rub the eggplants with a little lemon juice after roasting, you can prevent them from darkening and add a fresh flavor.