The site already has similar recipes, but my recipe is slightly different. Maybe someone will like it my version or someone just podcherpnul the idea or the taste diversifies your favorite dip. Well for starters put in a preheated oven eggplant, pierced in several places, and bake for 20-30 minutes. On the grill (very tasty!) or gas. Then I cleaned up: I usually cut into 2 parts and about quickly take out the pulp; then with a potato masher or whisk will do mashed potatoes.

Add in puree spoon with top of the yogurt and the olive oil (I scented, with delicious garlic so I added garlic).

Sprinkle with salt and pepper to taste, add a spoonful of chilli and lemon juice - 3 tbsp or even more; finely chop the garlic and add to the dip and mix well.

Almost ready dip spread on a plate in the same form as in the photo.

In deepening pour 1 tbsp oil, pepper, add the sumac, dried mint, and sesame seeds (preferably here, and bright, and the black sesame but I ran out of the latter).

Now the greens. I have a leek. You can use leeks, parsley, and fresh mint and young garlic; the more greens, the better and more useful. Generously sprinkle our dip. Give a little brew, stacked on top of the deep fresh chili pepper (without it in any way:) ), that is quite Oriental, and served to the table.

Usually, dips serve pita bread or fresh tortillas. But I, as a supporter of healthy eating, always with her gray with cereal bread. Browned it in the toaster and ready. You can eat.