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    You are in: Home / Recipes / Browned Eggplant (Aubergine) With Yogurt Recipe
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    Browned Eggplant (Aubergine) With Yogurt

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    3 Total Reviews

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    • 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!

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    • 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!!

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    • 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.

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    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

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