Finely chop the mint with a knife. Put the yogurt, lemon juice, olive oil, garlic powder, pepper, a pinch of salt and pepper in a bowl. Mix well with a spoon. Add the chopped mint and mix again.

In a separate medium bowl, whisk yogurt with a pinch of salt and lemon juice until airy. Halve warm eggplants and arrange on a serving plate. Generously spoon ezme over each half and top with ...

Add the yogurt and lemon juice, and mix well. Then add the vegetable oil, eggs, vanilla, and basil. Whisk until well-blended. Carefully fold in the dry mixture until just combined. Pour into ...

In a blender, combine yogurt, water, hemp seeds, lemon juice, stevia, and vanilla. Add ingredients for desired flavor. Blend until smooth, about 2 minutes. Serve chilled.