1/3 cup of olive oil
600 g of eggplant cut into chunks (about 3 large units)
4 cloves of garlic minced
1 cup of chicken broth
1 cup of natural yogurt
4 tablespoons of chopped parsley
Salt and black pepper to taste
500 g of short macaroni
1/3 cup of olive oil
600 g of eggplant cut into chunks (about 3 large units)
4 cloves of garlic minced
1 cup of chicken broth
1 cup of natural yogurt
4 tablespoons of chopped parsley
Salt and black pepper to taste
500 g of short macaroni
Heat the olive oil, eggplant, and garlic over medium heat
Simmer for about 5 minutes, stirring occasionally
Add the chicken broth until the eggplant is tender
Stir occasionally
Let it cool slightly and place in a blender cup
Add the yogurt and parsley
Season and blend well
Set aside
Cook the macaroni in plenty of boiling water with salt until al dente
Drain and immediately mix with the warmed sauce
Serve 6 portions
471 calories per serving.
