Eggplant Caviar, With Garlic

1. 1

   Cook the eggplant in the oven or over a flame as described above.

2. 2

   Set aside to cool.

3. 3

   When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree.

4. 4

   Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture.

5. 5

   Add the olive oil and sesame seeds.

6. 6

   Refrigerate until a half hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.