Summary

Ingredients

• 1 large eggplant (s)
• 2 cloves garlic, finely chopped
• 1 cup natural yogurt
• 3 tablespoon olive oil
• 1 tablespoon oregano
• salt

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Instructions

1. Pierce the aubergine all around with a fork and place in the oven preheated to 200 ° C for 30 minutes.
2. After cooling, carefully cut the aubergine in half, scrape out the pulp with a spoon and place in a narrow container. Add the crushed garlic and the remaining ingredients. Chop everything up with the hand blender and finally season with salt as required.
3. Tip: replace yogurt and oregano with tahini, but then it is no longer Greek.