Eggplant Appetizer in Yogurt

An appetizer of eggplant in yogurt will be in demand at any feast, and it will also perfectly complement breakfast. Eggplant is especially good on tomato slices!

Ingredients

• eggplant 2 pcs.
• Greek yogurt 200 g
• cloves of garlic 2 pcs.
• cumin 0.5 tsp
• coriander 0.5 tsp
• black peppercorns 0.5 tsp.
• salt, herbs, nuts to taste

Directions

1. Lubricate the eggplants with vegetable oil, prick with a fork, place in an oven preheated to 180 * and bake for 15-20 minutes.
2. While the eggplants are baking, heat the cumin, coriander, black pepper in a dry frying pan. Next, put the spices in a mortar and grind.
3. Crush peeled garlic and grind together with spices. Take out the pulp from the finished eggplants with a spoon, add spices and beat in a blender. Add yogurt, olive oil, salt.
4. Serve on toasted toast with nuts and herbs.