Roasted Eggplant And Goats Milk Yogurt Dip
Ingredients
- 850 grams (30 ounces) eggplants, the smaller the better
- one clove garlic, peeled
- 120 ml (1/2 cup) goat's milk yogurt (substitute sheep's milk yogurt or plain Greek-style yogurt)
- ground cumin, to taste
- ground chile pepper, to taste
- salt and freshly ground black pepper, to taste
- a large handful of fresh cilantro leaves (a.k.a. coriander in some parts of the world), finely snipped
Instructions
Roasted Eggplant And Goat's Milk Yogurt Dip serves 2 original recipe by Chocolate & Zucchini.
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