Technical Stages :

• Preheat th eoven at 200°C or 392°F. Prick the eggplant with a fork and bake in the oven for 15 minutes, until soft.
• Meanwhile, press the lemons in a large bowl.
• Peel and crush the garlic. Chop the parsley leaves.
• Add them in the bowl.
• Take the eggplant out of the oven, put it immediately under cold running water and peel the skin off.
• Dice the meat and put it in the salad bowl.
• Pour the yogourt and oil and mash, mixing well.
• You may also use a blender.
• Taste, season, serve.
• SLIM TIPS :
• A great "slim" appetizer. You may also skip the olive oil and use plain or organic yogurt to soften the preparation.