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Eggplant Salad with Yoghurt

By Chef Duygu Okcu | From: Turkey

Ingredients:

  • 3-4 eggplants (you should have +/-250 grams of eggplant after roast and peel)

  • 400 grams of strained yoghurt

  • 40 cc olive oil

  • 3-4 garlic cloves

  • Salt

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