Hello, my Hive friends, how are you today? I hope you're doing well. I wish you a week full of success. Today I'm sharing my entry for the contest hosted by the 
Exquisite Eggplant Dip with Sour Cream
Ingredients:
1 Eggplant.
The juice of 1 lemon.
150g of Greek yogurt (you can also use regular yogurt).
1 clove of garlic.
A little salt and pepper, to taste.
Spices to taste, and for garnish.
Preparation:
- First, wash the eggplant, dry it, and bake it until it's very brown on both sides. This gives it a delicious smoky flavor.
- While the eggplant is cooking, prepare the sour cream. In a bowl, add the yogurt. In a separate container, add the lemon juice and salt, and mix well. Then add this mixture to the yogurt and gently fold it in until everything is well combined. Add a touch of pepper and refrigerate.
3- When the eggplant is cooked through, the skin should be golden brown, almost burnt. Remove from the heat and let it rest until it cools.
4- Once the eggplant is completely cool, carefully peel it and add it to the sour cream. Stir well until everything is thoroughly combined. Then, to give it that Arabic touch, add the crushed garlic clove, a pinch of seven-spice powder, and paprika. Mix, and taste to see if it needs more salt.
5- Once our dip is ready, we can garnish it with a little paprika and parsley, and then it's ready to enjoy this wonderful combination. The smoky flavor of the eggplant, combined with the yogurt and the other ingredients, is simply marvelous. You can enjoy this dip with toasted bread, or as an accompaniment to falafel or shawarma.
Now I say goodbye, my friends. I hope you enjoyed this simple yet delicious recipe. If you're a fan of eggplant and yogurt, you're going to love this recipe. It's very easy to make, and most importantly, exquisite. Let me know in the comments if you've tried this eggplant cream and what you think. See you next time, blessings.
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