Eggplant with Tomato Sauce and Coriander-Flavored Yogurt
2 cups yogurt
Place the yogurt in a sieve over a bowl. Let the yogurt drain in the refrigerator for 3 hours or until reduced by half.
1 medium eggplant
olive oil spray
2 teaspoons olive oil
1/3 cup minced onions
2 cloves garlic
1 tablespoon minced fresh ginger
1 can chopped tomatoes, (14.5 ounces)
1/2 to 1 teaspoon crushed red pepper
salt to taste
3 tablespoons fresh coriander chopped
1 tablespoon fresh lime juice
Preheat the oven to 425°F.
Trim and peel eggplants and cut into 1/4-inch thick slices. Lightly brush or mist a non-stick baking sheet with oil. Arrange the eggplant slices in a single layer. Lightly brush the eggplant with oil. Bake in the oven for 25 minutes, turning the slices once, until lightly browned.
Meanwhile heat the 2 teaspoons of oil in a non-stick saucepan over moderate heat. Add the onion and sauté until lightly browned. Add the ginger and the garlic and stir for 1 minute. Add 2 tablespoons of water and sauté until the onions are golden brown. Add the tomatoes, red pepper and salt, to taste. Cook, mashing the tomato until the mixture has reduced to a thick sauce.
Remove the eggplant from the oven.
Reduce the oven temperature to 350°F.
Mound a spoonful of the tomato mixture on each baked eggplant slice. Tightly cover the baking sheet with foil and bake for 5 minutes more.
Meanwhile, whisk the yogurt in a bowl until smooth and creamy. Stir in the coriander and lime juice.
To serve, transfer the eggplant slices to a serving platter. Place a dollop of yogurt topping on each slice. Serve remaining yogurt as a side dish.
Advance preparation tips: Prepare the tomato sauce 1 day ahead. Roast the eggplant several hours ahead. Finish cooking prior to serving.
Serves 2 generously.
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