1 eggplant
6 tablespoons of olive oil
3 tablespoons of lemon juice
2 tablespoons of parsley
2 cloves of garlic, minced
1 green pepper, diced
1/2 cup of natural yogurt
salt to taste
1 eggplant
6 tablespoons of olive oil
3 tablespoons of lemon juice
2 tablespoons of parsley
2 cloves of garlic, minced
1 green pepper, diced
1/2 cup of natural yogurt
salt to taste
Peel the eggplant, cut it in half lengthwise, and then slice it into thin strips
A heat a non-stick skillet with olive oil and fry the eggplant slices on both sides for 10 minutes, or until they're tender
Let them cool completely and place them in a serving dish
In a separate bowl, mix together lemon juice, parsley, garlic, green pepper, yogurt, and salt
Dress the eggplant strips with the mixture and toss to combine
Refrigerate for at least 1 day before serving; serve chilled.
