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.