An appetizer of eggplant in yogurt will be in demand at any feast, and it will also perfectly complement breakfast. Eggplants are especially good on circles of tomatoes!
Lubricate the eggplants with vegetable oil, prick with a fork, place in an oven preheated to 180 * and bake for 15-20 minutes.
While the eggplants are baking, heat the cumin, coriander, and black pepper in a dry frying pan. Next, we shift the spices into a mortar and grind.
Crush the peeled garlic and rub together with spices. We take out the pulp from ready-made eggplants with a spoon, add spices and beat in a blender. Add yogurt, olive oil, salt.
Serve on toasted toast, topped with nuts and herbs.