Eggplant with olive paste loved the Eggplant with olive paste and has asked me to make again. quick and nice.

Ingredients 

For 4 servings

2 eggplants

Salt

Juice of 1 lemon

2 garlic cloves

125 ml olive oil

1 onion

1 red or yellow bell pepper

125 g black olives

3-4 tablespoons lemon juice

2 tablespoons tomato paste

250 g set yogurt

Salt, pepper

1 pinch of sugar

Cayenne pepper

1 bunch flat-leaf parsley

Method 

1. Wash and clean 1 eggplant, and drain. Then cut in half lengthwise, sprinkle with salt and stand for 15 minutes. Eggplant halves wash, dry and sprinkle with lemon juice.

2 garlic peel, chop and fry in oil 1 minute. Eggplant and fry. Peel and chop onion. Wash the peppers and cut in half, then remove stem and seeds and chop into small pieces.

3. Core 3 olives, onion and peppers to give the eggplant and sauté 4 minutes. Cover and cook for so long, to dissolve the eggplant dish can be.

4 eggplants and remove skin. Then chop into small pieces and return to the vegetables. 

5.Pour in 3-4 tablespoons water with the lemon juice. Stir in tomato paste, puree everything to a boil and then.

6 Allow to cool and fold in yogurt. Season with salt, pepper, sugar and cayenne pepper vigorously. Fold in chopped parsley and serve.

Preparation time: 20 minutes (plus cooking time)

About 418 kJ per serving kcal/1753

5 g protein, 39 g fat, 12 g KH