Eggplant with Yogurt
Yield
4 servingsPrep
30Cook
Ready
Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 4 | tablespoons |
vegetable oil
|
|
| 3 | large |
onions
chopped |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 1 | tablespoon |
ginger
freshly grated |
|
| 1 | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
yogurt
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 6E+1 | ml |
vegetable oil
|
|
| 3 | large |
onions
chopped |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 15 | ml |
ginger
freshly grated |
|
| 5 | ml |
coriander
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
yogurt
|
|
| 2.5 | ml |
sugar
|
|
Directions
This is a fairly simple Eggplant dish made with yogurt.
If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times!
Roast the eggplant in a 350℉ (180℃) oven for 1 hour or until tender.
When cool, peel and cut into cubes.
Brown the onion in 2 tablespoon of the oil.
Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt.
Fry for several minutes.
Add the remaining 2 tbsp oil and the eggplant cubes.
Cook about 5 minutes.
Just before serving, stir in the yogurt and sugar.
Serve with (but not necessarily ON) basmati rice.
