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Preheat oven to 230 °c / 450 ° F.
Prick the eggplants a few places with a fork.
Place on a baking tray lined with foil paper. Roast in the oven for 40-45 minutes. Or bake along with any other main dish like chicken.. adjust the timing according to the oven heat setting.
Once the eggplant is softened. Allow to cool down slightly.
Cut lengthwise to open up the eggplant and scoop out all the baked soft flesh.
Once all the flesh is scooped out, dump onto a chopping board and chop up and mash with a sharp knife. Make sure all stringy bits are completely mashed/chopped.
Add the yoghurt to a bowl along with the minced garlic and mix thoroughly using a wire whisk.
Add the mashed eggplant and whisk together thoroughly, adding salt to taste. Pour into a serving dish and use the back of your spoon to create indented swirls across the surface.
Heat the olive oil in a pan and quickly add the mild chilli powder and allow to sizzle briefly. Add the dried mint and stir well.
Pour this over the plated eggplant and yoghurt.
Optionally; add the finely chopped fresh parsley over the top in clusters. Make sure you pat dry the parsley well before finely chopping, to keep the green colour..