Browned Eggplant (Aubergine) With Yogurt

niedziela, 26 stycznia 2014

Browned Eggplant (Aubergine) With Yogurt

Time: 15 mins

Ingredients

  • 1 large eggplant (about 1 1/2 pounds)
  • 1/4 cup olive oil, for oven frying eggplant
  • 1 1/2 cups plain low-fat yogurt
  • 1 garlic clove, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coriander powder

Directions

  • 1 Wash eggplant, cut off stem and peel it into stripes.
  • 2 Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
  • 3 Soak eggplant pieces in warm salted water for about 1/2 hour.
  • 4 Put a heavy plate on the pieces to keep them submerged.
  • 5 Drain eggplant pieces.
  • 6 Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
  • 7 Broil them in the oven, turning once.
  • 8 About 10 minutes.
  • 9 Mix together yogurt, garlic, salt, cumin and coriander.
  • 10 On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
  • 11 Spoon yogurt mixture all over the eggplant.
  • 12 Sprinkle with chili, and garnish with parsley and tomato.
  • 13 Serve with warm bread.
  • 14 If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
  • 15 Combine and garnish just before serving.

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