Turkish Eggplant Salad (version III)

1 large eggplant
1/3 cup olive oil
1/2 cup yoghurt
1 clove garlic, chopped
1 teaspoon oregano or 1 teaspoon mint or 1 teaspoon thyme or 1 teaspoon chili flakes
black olives

Roast the eggplant whole for 40 minutes, at 375 F. Cool the eggplant.

Scoop the flesh out of the eggplant. Mash the flesh, olive oil and salt to a fine paste (can also be done in a food processor).

Add the yoghurt and garlic.

Spread on a serving platter and decorate with olives. Great with some kind of flatbread.

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