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Eggplant With Yogurt Recipe
|Onion||1 , finely chopped|
|Ripe tomatoes||4 , diced|
|Fresh ginger root/1/2 teaspoon ginger powder||1 Teaspoon, chopped|
|Vegetable salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggplant||1 Large, cut in slices 3/4 inch thick|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Vegetable salt||1 Teaspoon|
|Yogurt/Sour cream||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 1656 Calories from Fat 1271
% Daily Value*
Total Fat 144 g221.2%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 29.4 mg
Sodium 4080.5 mg170%
Total Carbohydrates 88 g29.3%
Dietary Fiber 25.3 g101.2%
Sugars 55.5 g
Protein 20 g39.1%
Vitamin A 161.1% Vitamin C 207.1%
Calcium 44.4% Iron 28.2%
*Based on a 2000 Calorie diet
Add tomatoes, and season with sugar, ginger, vegetable salt, and pepper.
Simmer, uncovered, until sauce thickens in about 10 minutes.
Dip eggplant slices in oil, coating each side well.
Arrange eggplant in a single layer in an electric skillet, or regular skillet, and simmer over a low heat for 30 minutes or until tender.
Turn eggplant occasionally so it's nicely browned on both sides.
Season with salt & pepper.
Place eggplant slices on a serving dish and spoon yogurt or sour cream over the top of each slice.
Top with a few tablespoons of tomato sauce in the center of each slice, leaving a border of yogurt or sour cream.
Garnish with parsley.