Ingredients: 2 eggplants (500g), 1 red bell pepper/red pepper, 200g Greek yogurt, 1 cloves garlic, several red onions, salt, pepper, cumin powder, red pepper powder, maple syrup (optional) and parsley leaves.

Spicy oil spices: cumin powder, spicy Paprika/ Chili powder, salt and pepper.

Practice: Put eggplant and red bell pepper directly on the stove and bake them on an open flame until the surface is brown. Scrape off the burnt skin of eggplant with a knife (be careful that the juice is hot! ）。 Soak the sweet pepper in cold water to rub off the skin. Chop them together, mix in a little salt and pepper, and taste to adjust the saltiness.

Heat oil in the pan, slowly fry peeled and cut red onion, and pour in spice cumin powder, spicy Paprika/ Chili powder, salt and pepper.

Mix well in a bowl: about 200g yogurt, eggplant red pepper paste, minced garlic, parsley and some honey/maple syrup. (If it is not salty enough, add some salt), and finally pour in spicy oil.