3/4 cloves crushed garlic
2 large eggplants, roasted and cut in slices
½ kg strained Bulgarian yogurt
1 tablespoon extra virgin olive oil
Apple cider vinegar
1. Roast the eggplants and cut them in slices.
2. Mix the yogurt, garlic, salt, vinegar, pepper and a bit of water. Whip the mixture until it becomes homogeneous.
3. Add the eggplant to the yogurt mixture.
4. Serve as an appetizer on toast or as a salad!