So GOOD you'll want this EVERYDAY! Simple and Delicious! Eggplant tastier than meat!

INGREDIENTS
Eggplants:
Cut 2 small eggplants in half, mine were the size of a palm
a little oil for the eggplants + a sprinkling of salt on each
Garlic oil:
4 tablespoons of olive oil
Chop 1-2 cloves of garlic, depending on how much garlic you like
salt
tear, finely chop or chop the parsley leaves
Yogurt sauce:
1 glass of natural yogurt to taste
salt to taste
black pepper to taste
Chop 1-2 cloves of garlic, depending on how much garlic you like
finely chopped fresh dill or 1/2 teaspoon dried dillShow more

INSTRUCTION

Wash and dry the eggplants. Take a knife and cut each one in half. Remove each half of the eggplant, lay it horizontally in front of you, and cut the inside of the eggplant, making longitudinal cuts all the way to the end, then diagonal cuts with a knife. You should get a rhombus or a square pattern.
Brush the eggplants with oil and sprinkle each with salt.
Grill the eggplants for 2 minutes.
Bake in a preheated oven at 230°C for 25-30 minutes or until the bottom is caramelized. You should easily insert the knife into the skin.
Remove from the oven. In a small bowl, mix the oil, parsley and garlic. Brush the eggplants with oil with garlic and parsley. In another separate bowl, mix all the ingredients for the yogurt sauce to serve with the eggplant.

NOTES
Bake until the eggplant flesh becomes caramelized.
Feel free to use this method with eggplant to scoop out the insides and turn them into spreads.
You can use any creamy sauce, but I personally think that a yogurt or sour cream based sauce works great