Roast 750 g eggplant in the oven until the skin is charred and the flesh is soft.
2
Peel the roasted eggplant, discard the skin, and finely chop the flesh.
3
In a bowl, combine the chopped eggplant, 61 g strained yogurt, 14 g mayonnaise, 3 g black pepper, 5 g salt, 1 g red pepper flakes, and 10 g minced garlic.
