Clean the melanzane, rinse under cold running water, drain well and cut in half. Sprinkle the eggplant halves with salt and place in the refrigerator for at least 10 minutes. Then rinse repeatedly under cold running water and dry well. Sprinkle the melanzane with the juice of one lemon. Heat the olive oil in a saucepan. Add the finely chopped garlic cloves and sauté briefly. Add the melanzane to the garlic fat form and roast. Peel the onion, clean and rinse the bell pepper, dice both ingredients, add them with the pitted olives to the melanzane form and sauté briefly. Steam the vegetables in the closed saucepan until the eggplant peel comes off. Then peel the melanzane, cut into small pieces and add to the vegetables. Pour the water and the juice of one lemon and stir in the paradeis pulp. Bring to a boil once and crush. Cool the vegetables and then stir in the yogurt. Season the paste heartily with pepper, salt, cayenne pepper. Stir in the sorted, washed parsley and flavor repeatedly with juice of one lemon. Arrange the eggplant paste and bring to the table with fresh white bread.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

Eggplant Paste with Olives – Zeytinli Patlican Ezmesi

Ingredients:

Instructions:

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