Farida's Fried Eggplant In Spiced Yogurt Sauce Recipe
Ingredients
| Eggplants | 2 , unpeeled | |
| Salt | To Taste | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 1/4 cup chopped fresh cilantro or parsley leaves | ||
| Plain yogurt | 1 Carton (1l) (Spiced Yogurt with Cucumber & Tomato:) | |
| 2 heaping tablespoons Creme Fraiche or sour cream | ||
| 1/2 cup peeled seeded finely chopped cucumber | ||
| 1/2 cup seeded finely chopped tomato | ||
| Onion | 1/4 Cup (16 tbs), finley chopped (Spiced Yogurt with Cucumber & Tomato:) | |
| Ground cumin | 1/2 Teaspoon (Spiced Yogurt with Cucumber & Tomato:) | |
| Black pepper | 1/8 Teaspoon (Spiced Yogurt with Cucumber & Tomato:) | |
| Salt | 1/2 Teaspoon (Spiced Yogurt with Cucumber & Tomato:) | |
| Green chili pepper | 1 Small, minced (Spiced Yogurt with Cucumber & Tomato:) | |
Directions
Prepare Spiced Yogurt with Cucumber & Tomato.
Cut eggplant in 1-inch slices; sprinkle lightly with salt.
Place slices in a colander sitting over a pan.
Let stand 30 minutes to allow salt to draw out any bitter juices.
Pat eggplant slices dry with paper towels.
In a large skillet, heat 1/2-inch oil over high heat to 370F (190C) or until a 1-inch cube of bread turns golden-brown in 50 seconds.
Fry 1 layer of eggplant in hot oil 3 to 4 minutes or until light golden-brown on both sides.
Drain on paper towels.
Repeat with remaining slices.
Cool and cut each eggplant slice in quarter sections.
In a medium-size shallow casserole dish, spread half of eggplant over bottom.
Spoon 1/2 of Spiced Yogurt with Cucumber & Tomato over eggplant.
Repeat with remaining eggplant and spiced yogurt.
Sprinkle with cilantro.
Spiced Yogurt with Cucumber & Tomato: In a medium-size bowl, combine all ingredients.
Cover and refrigerate at least 30 minutes or up to 24 hours.
Cut eggplant in 1-inch slices; sprinkle lightly with salt.
Place slices in a colander sitting over a pan.
Let stand 30 minutes to allow salt to draw out any bitter juices.
Pat eggplant slices dry with paper towels.
In a large skillet, heat 1/2-inch oil over high heat to 370F (190C) or until a 1-inch cube of bread turns golden-brown in 50 seconds.
Fry 1 layer of eggplant in hot oil 3 to 4 minutes or until light golden-brown on both sides.
Drain on paper towels.
Repeat with remaining slices.
Cool and cut each eggplant slice in quarter sections.
In a medium-size shallow casserole dish, spread half of eggplant over bottom.
Spoon 1/2 of Spiced Yogurt with Cucumber & Tomato over eggplant.
Repeat with remaining eggplant and spiced yogurt.
Sprinkle with cilantro.
Spiced Yogurt with Cucumber & Tomato: In a medium-size bowl, combine all ingredients.
Cover and refrigerate at least 30 minutes or up to 24 hours.
Chef
