Lynn's Greek Eggplant Salad
2 x eggplants
1 x clove of garlic crushed
2 tsp Mayonnaise
2 tsp plain yogurt
Salt and pepper
2 tsp chopped fresh parsley
Method :
Add eggplants to boiling water and cook for 30 minutes, or until soft. Drain and
cool eggplants. Cut and scrape out the flesh from the skin and into food
processor. Add everything but parsley and blend. Refrigerate for an hour.
Garnish with parsley.