INGREDIENTS FOR PEOPLE 4

• 2 large aubergines
• 1 tablespoon of olive oil
• 4 crushed wedges of agitation
• 1 teaspoon of salt
• freshly ground pepper to taste
• 160 ml thick and whole white diyogurt (Greek quelio is ideal)
• Chopped fresh mint (or dried)
• 2 tablespoons of fresh lemon juice

To garnish:
• 1 spoon of flavored water with alfalfa saffron (see previous recipe)
• 1 spoonful of thick yogurt
• Fresh mint leaves

PREPARATION

Preheat the oven to 180 degrees. Wash the whole aubergines and after having pierced them in several places with a fork, place them on a sheet of parchment paper and bake them for about an hour, turning them every now and then so that they wilt on all sides (traditional cooking would require that the aubergines were grilled over a fire or charcoal for about 30 '). Once cooled, peel them and cut the pulp into small pieces. Transfer it to a bowl, add all the ingredients, salt and pepper and finally garnish. It can be served hot or cold, with Kebab bread.