Patlijan (Sempoog) Madzoon Meza

Description
Eggplant yogurt dip

Ingredients

 * 4 medium eggplants
 * 4 cloves garlic
 * chopped nuts or chopped parsley (opt.)
 * 2 x 8-oz. cartons plain yogurt
 * salt to taste

Directions

 * 1) Broil eggplant until softened.
 * 2) Cool, peel and mash.
 * 3) Blender may be used.
 * 4) Crush garlic, eggplant, salt and 1½ carton of yogurt thoroughly.
 * 5) Place into serving bowl.
 * 6) Spread remaining yogurt over top and garnish with chopped nuts or chopped parsley.