Eggplant Salad with Yoghurt Recipe

Ingredients :

• 3 eggplants,
• 2 red bell peppers,
• 1 cup of plain yoghurt,
• 1/2 cup chopped dill,
• 1 clove of garlic,
• 1 table spoon grape vinegar,
• 1 tsp salt,
• Walnuts and olive oil for topping.

Preparation :

1. Place the eggplants and bell peppers directly over the flame of a gas burner or barbecue or under a preheated grill, turning regularly, until completely blackened and soft,
2. Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes,
3. Peel off and discard as much of the blackened skin as you can,
4. Cut the stalks off and chop,
5. Add smashed garlic, yoghurt, dill, vegetable oil, vinegar, walnuts and salt and mix well,
6. Decorate with olive oil and walnuts.

Bon appetit…