Food Guide
Eggplant Soup

Eggplant Soup

  • 1

    6 tablespoons of olive oil

  • 2

    1/2 kg of eggplant, peeled and cut into 2cm cubes

  • 3

    1 green pepper, seeded and stem removed, cut into pieces

  • 4

    1/2 cup of water

  • 5

    salt and black pepper to taste

  • 6

    1 clove of garlic, minced

  • 7

    3 cups of natural yogurt (200g) each

  • 8

    1 tablespoon of fresh parsley, chopped

  • 9

    2 tablespoons of finely chopped scallion

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