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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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