Eggplant Salad/Babaghanush (Patlican Salatasi/Babaganus)

Eggplant Salad/Babaghanush (Patlican Salatasi/Babaganus)

2 eggplants, roasted
4-5 cloves garlic, grated or smashed
2-3 Tbsp yogurt
1/3 cup tahini
Juice of ½ lemon
3-4 Tbsp extra virgin olive oil
1 tsp salt to taste
½ cup crushed walnuts for top
Fresh mint/parsley/dill for garnish

Roast eggplants in the oven (at 400F) or over the grill till they are soft, turning upside down occasionally. 

Remove the skins of roasted eggplants and mash them in a food processor. In a skillet, sauté them with extra virgin olive oil over medium heat (4-5 minutes).

Let it cool for a while.
Then stir in yogurt, tahini, lemon juice, garlic and salt. 

Place to a salad plate and sprinkle crushed walnuts on top. 

You can garnish with fresh mint/dill/parsley.
You can serve Eggplant Salad/Babaghanush with pita bread and any kind of meat dish.