1 cup of natural yogurt
1 crushed garlic clove
1/4 teaspoon of salt
250g of meatballs
1 tablespoon of olive oil
1/4 cup of butter or margarine
1 large eggplant, peeled and cut into cubes
1 tablespoon of curry powder
4 medium-sized potatoes, peeled and cut into cubes
1 cup of beef broth
salt to taste
1 cup of natural yogurt
1 crushed garlic clove
1/4 teaspoon of salt
250g of meatballs
1 tablespoon of olive oil
1/4 cup of butter or margarine
1 large eggplant, peeled and cut into cubes
1 tablespoon of curry powder
4 medium-sized potatoes, peeled and cut into cubes
1 cup of beef broth
salt to taste
Prepare the sauce: in a small bowl, mix together the yogurt, garlic, and salt
Refrigerate until ready to use
Fry the meatballs in olive oil and set aside
Wipe out the skillet with paper towels
Briefly fry the eggplant cubes in butter or margarine until they're tender and lightly browned
Set aside with the meatballs
In the same skillet, add the remaining butter or margarine, curry powder, and potatoes
Cook for a few seconds to enhance the flavor
Add the beef broth and bring to a boil
Reduce heat and simmer for 10 minutes or until the potatoes are tender
Combine the cooked meatballs, eggplant, and season with salt to taste
Serve warm with the yogurt sauce
Serve 4 servings.
