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Aubergine and yoghurt salad
Discover, at the hand of “Yo sí que como” and Patricia Pérez, how to make this aubergine and yoghurt salad, ideal for stimulating our immune system, as it protects our intestinal flora. There’s nothing like enjoying a balanced life.
- 2 medium aubergines
- 1 1/2 yoghurt
- 2 cloves of garlic, diced
- Black pepper
- Unrefined salt
First, wash and dry the aubergines. Cut into thin slices and sprinkle with salt. Let them sweat for 30 minutes. Wash again and dry. Julienne the aubergines and add them into a pan with olive oil over low heat. Then place them in a bowl with paper towels until they are luke-warm. Meanwhile, mix the garlic and yoghurt with salt and pepper and a little bit of parsley. Mix well. Place the aubergine on a plate, dress them with the yoghurt mixture and let them stand for two hours before serving.