Eggplant salad - spicy
Ingredients
2 (500 g) eggplants
1/2 bunch parsley
1 spicy pepper
3-4 cloves garlic
4 tbsp (40 ml) vegetable oil
1/2 cup (100 g) yogurt
salt
Method
Crisp eggplants, peel, drain and crush with a wooden pestle. To the resulting puree is added finely chopped parsley and spicy peppers, also baked and peeled, crushed garlic, vegetable oil, yogurt and salt to taste. The mixture is stirred well and pour into a salad bowl.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00