Prep 5 mins
Cook 10 mins
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.
- 1 large eggplant (about 1 1/2 pounds)
- 59.14 ml olive oil, for oven frying eggplant
- 354.88 ml plain low-fat yogurt
- 1 garlic clove, grated
- 2.46 ml salt
- 1.23 ml ground cumin
- 1.23 ml coriander powder
- Wash eggplant, cut off stem and peel it into stripes.
- Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
- Soak eggplant pieces in warm salted water for about 1/2 hour.
- Put a heavy plate on the pieces to keep them submerged.
- Drain eggplant pieces.
- Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
- Broil them in the oven, turning once.
- About 10 minutes.
- Mix together yogurt, garlic, salt, cumin and coriander.
- On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
- Spoon yogurt mixture all over the eggplant.
- Sprinkle with chili, and garnish with parsley and tomato.
- Serve with warm bread.
- If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
- Combine and garnish just before serving.
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!
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!!
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.