1 Roast the eggplant
Brush the eggplant with mustard oil and season with salt.
Roast in a preheated oven at 170°C for 20 minutes, turning every 10 minutes, until soft. Remove and let it cool, then scoop out the flesh into a bowl.
2 Cook the aromatics
Heat mustard oil in a pan over medium heat. Add garlic and cook until lightly browned. Add onions and cook until translucent. Add cherry tomatoes and salt, cook until soft. Remove from heat and let cool
3 Mix the dip
Add the cooled onion - tomato mixture to the roasted eggplant.
Stir in mint, parsley, lemon juice, and yogurt.
4 Chill
Mix well and adjust seasoning. Chill for 30 minutes or serve immediately.
5 Serve
