Eggplant with Yogurt

1 large eggplant
4 tablespoons vegetable oil
3 large onions, chopped
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 tablespoon cumin
1 tablespoon salt
1 cup yogurt
1/2 teaspoon sugar

Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes.

Brown the onion in 2 tablespoons of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tablespoons 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.



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