Language
The inspiration for today’s recipe comes via the New York Times’ Cooking section. It bears a passing resemblance to baba ganoush, the roasted eggplant dip, but the addition of yogurt to the mix gives it more body and structure.
0
60
Share at social media
Forgot your password?
Enter your email address in the box. You will then receive a letter on your email with the subsequent password recovery instructions.
Create a new password.
Comments