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My little sister shared this recipe . This Persian dip was effortless to put together and the whole family enjoyed it with chapathis!

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Ingredients:

2 eggplants

2 – 3 cloves garlic peeled (add more if u love garlic)

1 small onion chopped

1 tbsp olive oil

2 tbsps fresh mint leaves chopped

2/3 cup plain yogurt

2 tsps lemon juice

salt to taste

freshly ground black pepper to taste

Preparation:

Preheat oven to 400 F.
Peel eggplants and slice thinly.
In a baking sheet, toss eggplant slices and garlic with some salt, pepper and olive oil. Spread them to form a singer layer.
Bake for 15 – 20 mins, until tender. Mash with a fork, when cool.
Meanwhile heat oil in a pan. Add onions and let it caramelize.
Transfer to serving bowl. To the onions add the eggplant, garlic, yogurt, mint and lemon juice. Mix well. Adjust salt and pepper if necessary and enjoy with chapathi, pita bread, naan etc!