1/3 cup of olive oil
600 g of eggplant, cut into pieces
4 cloves of garlic, minced
1 cup of chicken broth
1 cup of natural yogurt
4 spoons (scoop) of chopped parsley
Salt and black pepper to taste
1/3 cup of olive oil
600 g of eggplant, cut into pieces
4 cloves of garlic, minced
1 cup of chicken broth
1 cup of natural yogurt
4 spoons (scoop) of chopped parsley
Salt and black pepper to taste
Heat the olive oil, eggplant, and garlic over medium heat
Simmer for about 5 minutes
Add the chicken broth and cook until the eggplant is tender
Stir occasionally
Let it cool slightly and place in a blender cup
Add the yogurt and parsley
Taste and blend well
Serve warm
Dish up 6 portions
Note: This sauce can be served with pasta or cooked potatoes.
