Ingredients:
3 medium eggplants, peeled and cut into 1-inch/2.5cm slices
1 tablespoon salt
Juice of 1/2 lemon
1/4 cup water
2 tablespoons soy sauce
2 green peppers, chopped
2 cloves garlic, crushed
3 medium ripe tomatoes, peeled and sliced
Salt and pepper
1 cup plain nonfat yogurt
1 tablespoon chopped parsley
1 tablespoon salt
Juice of 1/2 lemon
1/4 cup water
2 tablespoons soy sauce
2 green peppers, chopped
2 cloves garlic, crushed
3 medium ripe tomatoes, peeled and sliced
Salt and pepper
1 cup plain nonfat yogurt
1 tablespoon chopped parsley
Recipe:
1. Place sliced eggplants in a bowl, sprinkle with salt and lemon juice; allow to stand for 30 minutes.
2. Wash well incold water, dry on absorbent paper.
3. Saute eggplant in a little water and soy sauce until soft.
4. Place in a non-stick baking dish.
5. Saute the pepper, garlic and tomatoes in a little water for a few minutes.
6. Season with salt and pepper and spoon over eggplant slices.
7. Top with yogurt, place in a moderate oven of 350 F/175 C for 15 minutes to heat through.
8. Sprinkle with parsley
2. Wash well incold water, dry on absorbent paper.
3. Saute eggplant in a little water and soy sauce until soft.
4. Place in a non-stick baking dish.
5. Saute the pepper, garlic and tomatoes in a little water for a few minutes.
6. Season with salt and pepper and spoon over eggplant slices.
7. Top with yogurt, place in a moderate oven of 350 F/175 C for 15 minutes to heat through.
8. Sprinkle with parsley
Serves:
4