Brrrrrrrrr
For those who know me know how much I loooove eggplant, how much I admire collard greens, and how much I crave yoghurt. So why not have them all in one beauty bowl after a very very veeeeery long run and after a long rainy week.
Ingredients:
2 cups goat yoghurt
2 minced garlic
1/2 cup chopped cilantro
Salt
Black Pepper
Half fried eggplant
1 cup chopped collard green
2 cups vegetable oil
Preparation:
Prepare a pot with water. Bring pot to a boil. Immerse the chopped collard greens and boil for 30 minutes. Place in a colander.
Heat vegetable oil in a deep skillet. Cut eggplant into small cubes (leave skin on), sprinkle with salt, then fry.
Bring yoghurt to a boil. Add 1/3 cup water to the yoghurt. Add minced garlic, cilantro,salt, black pepper.
Add the collard greens and simmer for 10 minutes. Drop fried eggplant at the end of cooking process.
Yum, now I feel warm
Sahtein/Enjoy
For those who know me know how much I loooove eggplant, how much I admire collard greens, and how much I crave yoghurt. So why not have them all in one beauty bowl after a very very veeeeery long run and after a long rainy week.
Ingredients:
2 cups goat yoghurt
2 minced garlic
1/2 cup chopped cilantro
Salt
Black Pepper
Half fried eggplant
1 cup chopped collard green
2 cups vegetable oil
Preparation:
Prepare a pot with water. Bring pot to a boil. Immerse the chopped collard greens and boil for 30 minutes. Place in a colander.
Heat vegetable oil in a deep skillet. Cut eggplant into small cubes (leave skin on), sprinkle with salt, then fry.
Bring yoghurt to a boil. Add 1/3 cup water to the yoghurt. Add minced garlic, cilantro,salt, black pepper.
Add the collard greens and simmer for 10 minutes. Drop fried eggplant at the end of cooking process.
Yum, now I feel warm
Sahtein/Enjoy