Ingredients
1 servings
Instructions
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1
Roast the eggplant and peel off the skin.
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2
Chop the roasted eggplant.
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3
Boil briefly with water.
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4
Warm the yogurt and add it to the soup.
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5
Serve with garlic, black pepper and parsley.
Tips
Roasting the eggplant in the oven can be more practical.
