Serves 1
Directions
- 1Chop the onion and cook it in a pot with a little oil until it changes color.
- 2Cut the eggplant into cubes and add it to the pot along with the chopped garlic and a little salt.
- 3Cook until the eggplant is well done and add the crushed tomato, cooked chickpeas, black olives and oregano.
- 4Cook everything over medium-low heat with the lid on, but leaving a crack for about 35 minutes.
- 5Prepare the sauce in a bowl, mixing the yogurt, lemon juice, salt and fresh chopped parsley.
- 6Rectify with salt if necessary and serve in a plate putting the yogurt sauce on top.
- 7Add freshly ground black pepper, a little chopped parsley, a splash of olive oil.
Ingredients
- 400 g garbanzos cocidos
- 2 cebollas moradas
- 1 berenjena
- 4 dientes de ajo
- 800 g tomate triturado
- 85 g aceitunas negras sin hueso
- orégano
- sal
- pimienta negra recién molida
- AOVE
- 3 cucharadas soperas yogur griego
- zumo de limón
- sal
- perejil fresco picado
Equipment
knifewooden boardpotspoonbowl
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