Yogurt Eggplant

(2 votes)

pan spray
1 small eggplant
2 teaspoons oil
1 cup plain nonfat yogurt
1/2 teaspoon salt
1/4 teaspoon red chili powder
1/4 teaspoon garam masala or curry powder
1 large clove garlic, crushed
1 teaspoon whole cumin
2 whole dried red peppers

1. Preheat oven to 350. Spray cookie sheet with pan spray. Slice eggplant into 1/4-inch rounds, place on cookie sheet and brush lightly with olive oil . Bake for 20 or 25 minutes or until lightly browned and soft. Let cool.

2. Meanwhile, in a bowl, combine yogurt, salt, chili powder, allspice, and garlic. The yogurt should be thick but pourable. If it's too dense, add a tablespoon or two of water.

3. Spray a small skillet with pan spray. Add cumin and red peppers and sauté until brown and crackling, about 30 seconds. Avoid burning. Pour this over yogurt immediately.

4. Arrange eggplant in a shallow serving dish. Pour yogurt over eggplant. Serve cold or at room temperature.

Makes 4 servings.


Excellent loved it.
isobel, Location not stated.

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