INGREDIENTS

  • 3 eggplants
  • 1 1/2 cloves of garlic
  • 1 1/2 tablespoons of Greek yogurt
  • 1 tuft of parsley
  • 1 tuft of mint
  • 2 tablespoons of lemon juice
  • salt and pepper
  • 4 – 5 spoonfuls of MFC oil (Medium Chain Fatty Acids)

Time needed 2 hours

INSTRUCTIONS

  • Wash the eggplants and pierce them in several places with a toothpick…
  • Place them in the oven on wet and squeezed baking paper with temperature at 200° and oven already hot
  • Allow to bake for 45 minutes and let cool.
  • Open the eggplant and scoop out the flesh. Place it to dry on sheets of paper towels for about 1 hour.
  • Pass the pulp through a blender and add all the ingredients: yogurt, lemon parsley mint salt and pepper and possibly mct oil.
  • Place in the refrigerator to rest.
  • The garlic should be sliced coarsely, added to the mixture and removed before consuming.

Superb if served on toasted bread.