Eggplant with yogurt

4 servings

Ingredients

Quantity Ingredient
1 Large eggplant
4 tablespoons Vegetable oil
3 Large onions, chopped
2 Cloves garlic, crushed
1 tablespoon Freshly grated ginger
1 teaspoon Ground coriander
Ken \\ CA
¼ teaspoon Cayenne pepper
½ teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Salt
1 cup Ogurt
½ teaspoon Sugar

Directions

This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes.

Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes.

Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice.

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