Roasted Eggplant and Yogurth Dip

 I made this dip a handful of times and I could say I am surprised every time when I see the bowl liked to perfection from my kids. If they eat it the food it's good!
I combined a few recipes I remember from my childhood to create this recipe and I think it's worth trying with your families and friends.
So here is the recipes:

Ingredients:

1 big eggplant
1 teaspoon ginger-garlic paste
1 Tablespoon tahini
1/2 cup yogurt
1 teaspoon oil
1/2 teaspoon paprika
salt
parsley or cilantro to decorate

Direction:

Roast  the eggplant. Peel the skin off and chop it finely.
Combine the yogurt, salt, paprika, tahini, oil, ginger-garlic paste and chopped eggplant. Mix well. and adjust salt.
If you like parsley or cilantro you can chop and add some to the dip. You can just use the herbs to decorate the dip only.

Enjoy!

Grilled veggie salad with goat cheese

Grilled veggie salad with goat cheese
This will make 2 portions and we usually eat this as a main dish with
Ingredients:

1 green pepper
1 red pepper
1 onion
1/2 eggplant
1 zucchini
1/3 cup goat cheese

Dressing:
parsley
salt
1Tbs olive oil
lemon


Wash all veggies. Grill the whole peppers, cut into circles eggplant, zucchini and sliced onion.
Once the pepper is grilled well ceep them in a zip bag or in a cover plastic container for 10 mins. This will make it easier to pill the skin off the grilled peppers. Cut into big pieces. Combine all and add dressing.
To make the dressing mix well salt, olive oil, lemon juice, chopped parsley. The amount of fresh lemon juice is as per taste. I like my salads with more lemon and I use half of it. Add the cheese. The warmth of the grilled veggies will make the cheese melt little and makes the salad even more delicious ;).
******************************************************************
TIPS:
If you like your salads sweet, you can add 1/3 cup of cranberries or raisins along the dressing.
Enjoy!