Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Browned Eggplant (Aubergine) With Yogurt Recipe
    Lost? Site Map

    Browned Eggplant (Aubergine) With Yogurt

    Browned Eggplant (Aubergine) With Yogurt. Photo by Chef Nawal

    1/1 Photo of Browned Eggplant (Aubergine) With Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Chef Nawal's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash eggplant, cut off stem and peel it into stripes.
    2. 2
      Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
    3. 3
      Soak eggplant pieces in warm salted water for about 1/2 hour.
    4. 4
      Put a heavy plate on the pieces to keep them submerged.
    5. 5
      Drain eggplant pieces.
    6. 6
      Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
    7. 7
      Broil them in the oven, turning once.
    8. 8
      About 10 minutes.
    9. 9
      Mix together yogurt, garlic, salt, cumin and coriander.
    10. 10
      On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
    11. 11
      Spoon yogurt mixture all over the eggplant.
    12. 12
      Sprinkle with chili, and garnish with parsley and tomato.
    13. 13
      Serve with warm bread.
    14. 14
      If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
    15. 15
      Combine and garnish just before serving.

    Ratings & Reviews:

    • on September 13, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2006


      TRIED IT! LOVE IT! Will be making it more and more often. I'm having company this weekend and they are going to get to try it! Thank you for sharing!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2013


      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! I 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 I 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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Browned Eggplant (Aubergine) With Yogurt

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.8
    Calories from Fat 136
    Total Fat 15.2 g
    Saturated Fat 2.8 g
    Cholesterol 5.5 mg
    Sodium 358.4 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 4.6 g
    Sugars 9.7 g
    Protein 6.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes