3 eggplants
1 and half clove of garlic
1 spoonful of Greek yoghurt
1 sprig of parsley
1 sprig of mint
2 spoonfuls of lemon juice
salt and pepper
4 – 5 spoonfuls of MFC oil (Medium Chain Fatty Acids)
Cooking time 2 hours
Wash the eggplants and drill them in different points by toothpick
Put them in oven on a wet and squeezed baking paper at 200° (the oven must be hot already) for 45 minutes then let it cool
Open the eggplants and extract the pulp, put the pulp on blotting paper for 1 hour.
Put the pulp in the mixer and then throw in all the ingredients: yoghurt, lemon, parsley, mint salt and pepper and eventually MFC oil.
Put in the refrigerator to rest.
Garlic must be cut in big slices ,in order to be removed before eating.
Superb if served on toasted bread