Browned Eggplant (Aubergine) With Yogurt

Recipe by Chef Nawal
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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