Eggplant with Yogurt

  • 1 large eggplant
  • 4 Tbsp Vegetable oil
  • 3 large onions, chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp freshly grated ginger
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup yogurt
  • 1/2 tsp sugar image placeholder

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 350° F 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 basmati rice.

Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000