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Eggplant in yogurt sauce

A tasty dip with eggplant

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Eggplant in yogurt sauce

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
20 min.
 
 

Ingredients

    • 3 eggplants
    • 1 clove garlic
    • Sea salt
    • 300 gr. natural yogurt
    • 1 tablespoon chopped cilantro
    • 3 cm. ginger root
    • Half a lime

Method

  1. Cut off the stems and the base of the eggplant. Peel and cut into cubes. Add to a saucepan with two pinches of salt and boil for 10 minutes. Drain and reserve.
  2. Meanwhile, peel the garlic clove and mash up in a mortar with a pinch of salt until you have a paste. Mix the garlic paste with yogurt, chopped cilantro, grated ginger and zest and juice of the lime.
  3. Mix the diced eggplant with the yogurt dressing and keep in the refrigerator. Remove half an hour before serving.

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