Eggplant with Yogurt-Mint Dressing
1 large eggplant
Slice the eggplant into 1/8-inch rounds. On several sheets of paper towels, arrange the eggplant slices in one layer. Lightly salt the slices, and repeat the layering until all the pieces are salted. Allow the eggplant to drain for half an hour. After the eggplant has drained, press the slices with clean paper towels to remove the excess moisture.
generous 1/2 cup plain yogurt
juice of 1/4 lemon
2 teaspoons virgin olive oil
1/2 teaspoon ground fenugreek
1 tablespoon finely chopped fresh mint
1/2 teaspoon sugar
freshly ground white pepper to taste
fresh mint leaves for garnish
In a large skillet, heat just enough olive oil to barely cover the bottom. Over medium heat, brown the eggplant slices well on both sides. Work in batches, adding a little olive oil to the pan when needed. Arrange the cooked eggplant on a platter and set it aside to cool.
Blend the yogurt, lemon juice, olive oil, fenugreek, mint, sugar, and pepper. Drizzle the dressing over the eggplant and arrange mint leaves on top.
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