Description
A delicious combination of fried eggplant layered with a spiced tomato sauce and topped with herbed yogurt.
Ingredients
Scale
- 1 large Eggplant (Salt generously before frying)
- 2 cups Diced tomatoes (Use ripe or canned)
- 1 medium Onion (Diced)
- 3 cloves Garlic (Minced)
- 1 tbsp Cumin (Feel free to adjust)
- 1 tbsp Paprika (Feel free to adjust)
- 1 cup Yogurt (Or plant-based yogurt)
- 0 cups Fresh herbs (e.g., mint or parsley, chopped)
Instructions
- Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let rest for 30 minutes, rinse, and pat dry.
- Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry eggplant slices for 3-4 minutes each side until golden brown.
- In the same skillet, lower heat and sauté onion and garlic for 5-7 minutes until translucent. Add diced tomatoes and spices, simmer for 10-15 minutes.
- Layer eggplant slices and tomato sauce in a shallow serving dish.
- Mix yogurt with herbs and season. Dollop over the assembled dish before serving.
Notes
- This dish can be served warm or at room temperature.
- Adjust the seasoning according to your taste preferences.
- Can be paired with rice or pita for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg