Eggplant Salad with Yogurt (version II)

Yogurtlu Patlican Salatasi

5 medium eggplants
2 tomatoes
3 green peppers
1 onion
2 tablespoons yogurt
2 tablespoons olive oil
salt and black pepper to taste

Insert fork into eggplants about an inch deep in several places. Place them directly over a high gas flame and turn often so as to cook them evenly. When eggplants are tender, skin them with a knife while still hot. Scrape out the seeds and mash the eggplants with a fork. Add olive oil, yogurt, vinegar, salt and black pepper and continue mashing until mixture forms a smooth paste.

Place on a platter. Decorate with green peppers, sliced tomatoes, onions and chopped dill and serve.

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