Eggplant with yogurt and parsley RECIPE
Eggplant with yogurt and parsley RECIPE
4.5 eggplants
1 bunch parsley, coarsely chopped
Oil
Coarse salt
1 cup yoghurt
FOR THE SAUCE
4 cloves garlic, finely chopped
5 crushed tomatoes
Mr. 3 tablespoons sugar
salt
pepper
oil
Rinse and dry the eggplant and cut into rings
Brush a pan with oil and sprinkle with coarse salt.
Place eggplant slices on top and turn on the oven. Leave them awhile to smoke and turn to 'grab' and the other. Repeat with remaining eggplant.
Prepare the sauce. Pour oil into a pan and add garlic, crushed tomatoes and let it boil. Add sugar, salt, pepper, stirring constantly until sauce thickens.
To put it in a serving dish a layer of eggplant on top, lay the yogurt, then sprinkle a layer of parsley and finally a layer of sauce. Repeat with another layer of all the above ingredients. |
