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Eggplant yogurt dip
15 minutes
Difficulty
Serves 6
Dip into Greece….and taste the delicious recipes made with MEVGAL’s Greek Yogurt!
Ingredients
1 cup of
plain yogurt
2 eggplants
juice of half a lemon
4 tbsp olive oil
3 tbsp chopped parsley
1 pinch of salt
toasted bread for serving
Instructions
Roast the eggplants in the flame for about 5 minutes. Peel them and press them on a plate with a fork until they melt.
Add the garlic, lemon juice, yogurt and olive oil.
Mix well and sprinkle the parsley on top.
Serve with toasted bread.
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MEVGAL S.A.
Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365
contactus@mevgal.gr