6 tablespoons of olive oil
1/2 kg of eggplant, peeled and cut into 2cm cubes
1 green pepper, seeded and stem removed, cut into pieces
1/2 cup of water
salt and black pepper to taste
1 clove of garlic, minced
3 cups of natural yogurt (200g) each
1 tablespoon of fresh parsley, chopped
2 tablespoons of finely chopped scallion
6 tablespoons of olive oil
1/2 kg of eggplant, peeled and cut into 2cm cubes
1 green pepper, seeded and stem removed, cut into pieces
1/2 cup of water
salt and black pepper to taste
1 clove of garlic, minced
3 cups of natural yogurt (200g) each
1 tablespoon of fresh parsley, chopped
2 tablespoons of finely chopped scallion
Heat the olive oil
Combine the eggplant and green pepper and mix well, so they're coated with oil
Cover and cook slowly for 1 minute
Add the water, salt, black pepper, and garlic
Cook for another 15 minutes
Blend in a blender along with the yogurt and parsley
Refrigerate for 4 hours or more
Sprinkle each serving with chopped scallion
Serves 8 people.