This eggplant (aubergine) salad is an amazing taste of Greece with an added twist.
Ingredients for aubergine dip:
half a kilogramme of Eggplants (aubergines)
1 cup (250ml) extra virgin olive oil
The juice of one large lemon
2 tablespoons of greek yogurt
3 cloves garlic
salt and pepper
This dish is best served cold with some chopped vegetable pieces, breadsticks or even french fries to dip into it.