Roast 1000 g eggplant in the oven until the skin is charred and the flesh is soft.
Peel the roasted eggplant and finely chop the flesh.
In a bowl, combine the chopped eggplant with 200 g labneh cheese, 46 g yogurt, 10 g garlic, 15 g salt, and 5 g black pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
