Ginger Eggplant Dip

Ingredients

• •1 kg eggplant, stems removed
• •175 ml yogurt
• •1 clove garlic, crushed
• •1 tbsp sugar
• •1 tsp ginger
• •1/2 tsp cumin
• •Salt and black pepper

Preparation

1. 1

   Heat the oven to 200°C. Prick the eggplants with a fork. Then cook 45-60 minutes until soft when pressed with a spoon.

2. 2

   Take the eggplants out and cool. Halve lengthwise and squeeze gently to drain the bitter liquid. Peel and let the eggplant flesh cool.

3. 3

   Blend the eggplant, yogurt, garlic, sugar, ginger, cumin, salt and pepper in a blender. Put in 1 or 2 bowls and chill 2-3 hours.

4. 4

   Garnish with parsley before serving.