1 tablespoon of olive oil
1 clove of garlic
1 onion, cut into small pieces
1 large eggplant, cut into small pieces
to taste salt
4 cups of water
200g cup of natural yogurt
1 tablespoon of olive oil
1 clove of garlic
1 onion, cut into small pieces
1 large eggplant, cut into small pieces
to taste salt
4 cups of water
200g cup of natural yogurt
Heat the olive oil in a pot and add the garlic, onion, and eggplant
Cook, stirring occasionally, for 5 minutes
Season with salt to taste
Add the water and bring to a boil
Simmer on low heat for 15 minutes
Remove from heat and blend in a blender
To serve, mix in the yogurt and stir well
Note: this soup can be served hot or cold
Serves 4.
