Eggplant with olive paste loved the Eggplant with olive paste and has asked me to make again. quick and nice.
For 4 servings
Juice of 1 lemon
2 garlic cloves
125 ml olive oil
1 red or yellow bell pepper
125 g black olives
3-4 tablespoons lemon juice
2 tablespoons tomato paste
250 g set yogurt
1 pinch of sugar
1 bunch flat-leaf parsley
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
|Eggplant with olive paste|