- 3 eggplants
- 1 clove garlic
- Sea salt
- 300 gr. natural yogurt
- 1 tablespoon chopped cilantro
- 3 cm. ginger root
- Half a lime
- Cut off the stems and the base of the eggplant. Peel and cut into cubes. Add to a saucepan with two pinches of salt and boil for 10 minutes. Drain and reserve.
- Meanwhile, peel the garlic clove and mash up in a mortar with a pinch of salt until you have a paste. Mix the garlic paste with yogurt, chopped cilantro, grated ginger and zest and juice of the lime.
- Mix the diced eggplant with the yogurt dressing and keep in the refrigerator. Remove half an hour before serving.