1 tablespoon of olive oil
1 clove of garlic
1 onion chopped into pieces
1 large eggplant, cut into pieces
Salt to taste
4 cups of water
1 cup (200g) of natural yogurt
1 tablespoon of olive oil
1 clove of garlic
1 onion chopped into pieces
1 large eggplant, cut into pieces
Salt to taste
4 cups of water
1 cup (200g) of natural yogurt
Heat the olive oil in a pot and add the garlic, onion, and eggplant
Cook, stirring occasionally, for about five minutes
Season with salt to taste
Add the water and let it come to a boil
Cook over low heat for about 15 minutes
Remove from heat and blend in a blender
To serve, mix in the yogurt.
