1 large eggplant, poked with a fork
Half liter of natural yogurt
2 fine onion slices
2 seedless tomato halves
4 soup spoons of olive oil
2 soup spoons of garam masala
Chopped cilantro or green onion leaves
1 large eggplant, poked with a fork
Half liter of natural yogurt
2 fine onion slices
2 seedless tomato halves
4 soup spoons of olive oil
2 soup spoons of garam masala
Chopped cilantro or green onion leaves
Preheat the oven and roast the eggplants for about 45 minutes, or until they're soft
Let them cool, remove the skins, and coarsely chop
In a skillet, heat the olive oil and fry the onions until they're well cooked
Add the garam masala, tomatoes, and mix well
Add the eggplants and cook for about 3 minutes, stirring constantly
Season with salt
Let it cool down
Add the yogurt, mix well, and refrigerate
To serve, garnish with chopped cilantro or green onion leaves.
