Eggplant with Yogurt Recipe
The eggplant with yogurt is prepared with eggplants baked ad cooked with yogurt and spices. Made with sauteed onions and garlic, the eggplant with yogurt is flavored with cumin, coriander, ginger and cayenne pepper and can be served as a delicious and flavorful side.
Ingredients
| Eggplant | 1 Medium, cut in half | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onions | 3 Medium, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Ground ginger | 1 Teaspoon | |
| Coriander | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 8-ounce container plain yogurt | ||
| Granulated Sugar | 1/2 Teaspoon | |
Directions
Bake eggplant, cut side down, in oiled shallow baking disii at 350° for 30 minutes or until tender.
Cool; peel and cut into cubes.
Heat 2 tablespoons oil in a large skillet.
Saute onion and garlic until golden.
Stir in spices and salt; add remaining oil and eggplant.
Cook 5 minutes.
Just before serving, stir in yogurt and sugar.
Cool; peel and cut into cubes.
Heat 2 tablespoons oil in a large skillet.
Saute onion and garlic until golden.
Stir in spices and salt; add remaining oil and eggplant.
Cook 5 minutes.
Just before serving, stir in yogurt and sugar.
Chef
