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    You are in: Home / Recipes / Eggplant (Aubergine) in Joghurt Sauce Recipe
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    Eggplant (Aubergine) in Joghurt Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Nikosmom's Note:

    Light and low fat with lots of flavor

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    Ingredients:

    Yield:

    eggplants

    Units: US | Metric

    Directions:

    1. 1
      Cut eggplants in half.
    2. 2
      Cut eggplants into slices.
    3. 3
      Place in casserole dish.
    4. 4
      Pour olive oil over it.
    5. 5
      Bake in preheated oven for approx 20 minutes (or until soft) at 350 degrees Mince garlic.
    6. 6
      Mix joghurt, chili powder, cumin, salt and garlic.
    7. 7
      Carefully pour mixture over eggplants while still hot.
    8. 8
      Eat while still warm or chilled.
    9. 9
      Serve with french bread.

    Ratings & Reviews:

    • on July 08, 2003

      15

      I was craving Indian food and there are no Indian restaurants here. Anyway, this recipe sounded good but it didn't turn out very good. The eggplant was wilted from being baked and the sauce wasn't that tastey... like the "Indian taste bud thrill" Also, the recipe didn't have the amount of chili powder to put in. I was didn't like it but my parents said they did.

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

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    Nutritional Facts for Eggplant (Aubergine) in Joghurt Sauce

    Serving Size: 1 (1579 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 640.3
     
    Calories from Fat 333
    52%
    Total Fat 37.0 g
    57%
    Saturated Fat 6.2 g
    31%
    Cholesterol 8.0 mg
    2%
    Sodium 710.4 mg
    29%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 18.7 g
    75%
    Sugars 51.0 g
    204%
    Protein 14.5 g
    29%

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