Eggplant in yogurt
Eggplant in yogurt
Eggplant in yogurt
5
1
Stefano Moraschini
Peel the aubergines, cut them into cubes and let them steam for about 20 minutes.
Pour the yoghurt in a bowl, add salt, pepper, add chopped peeled and shallots and chives.
Turn the Eggplant cubes in this sauce, stir and serve warm or cold.
Calories calculation
Calories amount per person:
62
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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