Ingredients
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1
-
1/4
-
1 1/2
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Browned Eggplant (Aubergine) With Yogurt, Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq It is a simple and beautiful dish, great for hot summer days , UPDATE: Nice I tried this more healthy version of the trafditional oil laden pan fried recipe and for me who loves eggplant and DD’s (5 years old & 19 months) it was yum I had no olive oil! used unrefined sunflower oil which I was afraid would impart a taste but it did not all the rest except the spices were organic probably will have it this way again insha Allah PREVIOUS COMMENT: Have made this from your cookbook in which it didn’t specify olive oil so used canola I love eggplant and both DD1 (4 years old) and I liked this a lot I tried using a coating of white rice flour to not absorb as much oil in your pan fried version (in the book) as we are gluten free but I felt they were too crispy that way, tried a bit without I served as indicated with cayenne pepper powder in place of chili as that is what I had on hand , My wife was incredulous, to say the least, that eggplant and yogurt could be paired But she just rolled her eyes and left me alone But come dinner time, it was a whole different story We were both surprised at how wonderful this dish is We have some vegetarian friends that we’ll be trying this with Soon!
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Steps
|
1
Done
|
Wash Eggplant, Cut Off Stem and Peel It Into Stripes. |
|
2
Done
|
Cut Crosswise Into 2 Parts, Then Cut Each Part Lengthwise Into 1/4-Inch-Thick Pieces. |
|
3
Done
|
Soak Eggplant Pieces in Warm Salted Water For About 1/2 Hour. |
|
4
Done
|
Put a Heavy Plate on the Pieces to Keep Them Submerged. |
|
5
Done
|
Drain Eggplant Pieces. |
|
6
Done
|
Brush Pieces Lightly With Olive Oil, and Arrange Them in a Cookie Sheet in One Layer. |
|
7
Done
|
Broil Them in the Oven, Turning Once. |
|
8
Done
|
About 10 Minutes. |
|
9
Done
|
Mix Together Yogurt, Garlic, Salt, Cumin and Coriander. |
|
10
Done
|
on a Flat Big Platter, Arrange Eggplant Pieces in a Single Layer (pieces May Overlap a Little). |
|
11
Done
|
Spoon Yogurt Mixture All Over the Eggplant. |
|
12
Done
|
Sprinkle With Chili, and Garnish With Parsley and Tomato. |
|
13
Done
|
Serve With Warm Bread. |
|
14
Done
|
If the Amount Is More Than You Can Consume in One Sitting, Refrigerate Eggplant Pieces and Yogurt in Two Separate Containers. |
|
15
Done
|
Combine and Garnish Just Before Serving. |
