Eggplant with Yogurt in Lebanese Style

Name: Eggplant with Yogurt in Lebanese Style
Yield: 6
Ingredients: 2 small eggplants, peeled and cut into cubes; salt; 6 tablespoons of olive oil; 1 finely chopped garlic clove; 1/2 medium onion, finely chopped; lemon juice from 1 lemon; 2 tablespoons of chopped fresh parsley; 2 cups of natural yogurt; chopped parsley for garnish; dark rye bread for serving (1 slice per person)

1
2 small eggplants, peeled and cut into cubes
2
salt
3
6 tablespoons of olive oil
4
1 finely chopped garlic clove
5
1/2 medium onion, finely chopped
6
lemon juice from 1 lemon
7
2 tablespoons of chopped fresh parsley
8
2 cups of natural yogurt
9
chopped parsley for garnish
10
dark rye bread for serving (1 slice per person)

Ingredients

1
2 small eggplants, peeled and cut into cubes
2
salt
3
6 tablespoons of olive oil
4
1 finely chopped garlic clove
5
1/2 medium onion, finely chopped
6
lemon juice from 1 lemon
7
2 tablespoons of chopped fresh parsley
8
2 cups of natural yogurt
9
chopped parsley for garnish
10
dark rye bread for serving (1 slice per person)

Directions

1
Place the eggplant cubes on a metal-free strainer
2
Sprinkle with salt, cover with a cloth and let it drain over the sink for 30 minutes
3
Drain well and pat dry with paper towels
4
Heat half of the olive oil in a skillet, add the eggplant and fry until tender, about 6 minutes
5
Remove from heat
6
In a bowl, mix the fried eggplant, garlic, onion, lemon juice, and remaining olive oil
7
Mix well
8
Add parsley and yogurt
9
Check seasoning
10
Place in a serving dish, cover and refrigerate for at least 3 hours
11
Garnish with parsley and serve at room temperature with black rye bread
12
Serves 6.