Eggplant and Yogurt Sauce
This sauce goes well with chopped meat dishes, although it goes well with fried vegetables and croutons, or you can just dunk bread in it.
1 large eggplant
2-3 tablespoons of olive oil,
2 cups of natural yogurt,
3 cloves of garlic,
salt.
Cut the cuttings from the eggplant, cut them lengthwise, put in a bowl, pour water with two teaspoons of salt diluted in it and leave for a while so that the bitter juice stands out from the eggplant. Then dry the eggplants from the water, grease the baking sheet with a small amount of olive oil and lay the eggplant on it with the pulp down. Bake eggplant in the oven at a temperature of 180-200 degrees for 20-30 minutes, until they become completely soft. Cool the eggplants, peel them, and then mash them with a wooden spoon or mince them.
Combine eggplant paste, yogurt, chopped garlic and salt in a bowl. Let it brew at room temperature and serve.
This sauce goes well with chopped meat dishes, although it goes well with fried vegetables and croutons, or you can just dunk bread in it.
1 large eggplant
2-3 tablespoons of olive oil,
2 cups of natural yogurt,
3 cloves of garlic,
salt.
Cut the cuttings from the eggplant, cut them lengthwise, put in a bowl, pour water with two teaspoons of salt diluted in it and leave for a while so that the bitter juice stands out from the eggplant. Then dry the eggplants from the water, grease the baking sheet with a small amount of olive oil and lay the eggplant on it with the pulp down. Bake eggplant in the oven at a temperature of 180-200 degrees for 20-30 minutes, until they become completely soft. Cool the eggplants, peel them, and then mash them with a wooden spoon or mince them.
Combine eggplant paste, yogurt, chopped garlic and salt in a bowl. Let it brew at room temperature and serve.
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