Eggplant (Aubergine) With Savory Sauce

Submitted by CookinwithGas

"I guess you could consider this a Middle-Eastern take on the usual fried eggplant...Try it as a side dish with your favorite cut of steak and some rolls to round out the meal!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 medium yellow onion, sliced
• 1⁄4 cup vegetable oil or 1/4 cup canola oil
• 1 1⁄2 lbs eggplants, sliced 1/2-inch thick
• 1 cup plain yogurt
• 1⁄4 teaspoon salt (optional)
• 1⁄4 teaspoon white pepper
• 1 1⁄2 teaspoons dried mint, crushed
• 2 garlic cloves, minced
• paprika

directions

1. Preheat the oven to 350°F.
2. In a skillet, saute the onion in the oil until translucent (soft).
3. With a slotted spoon, remove the onions to a bowl and set aside, keeping the oil in the skillet.
4. Cook HALF of the eggplant in the skillet on medium-high until tender and golden on both sides, about 10 minutes or so --
5. Repeat this with the remaining HALF of eggplant.
6. Arrange the eggplant in a greased 11 X 7 baking pan and arrange the onions equally atop the eggplant slices.
7. In a small bowl, combine the yogurt, salt, pepper, mint leaves and garlic.
8. Distribute this mixture equally atop the eggplant/onion slices; sprinkle with paprika.
9. Bake in the preheated 350°F oven for 15 min and serve.