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Eggplant Salad 2

1 medium eggplant
1 tablespoon of chopped garlic
4 green chilies
1 1/2 cup of yogurt
Salt & pepper to taste

Boil the eggplant for 10-15 minutes. Drain excess water and put the eggplant in a bowl. Mix the yogurt, salt, pepper and garlic with the eggplant and mash it. Place the dish in a cold place for 10 minutes before serving. Serve as a side dish.

 

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