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Eggplant With Yogurt

Healthycooking's picture
  Onion 1 , finely chopped
  Margarine 2 Tablespoon
  Ripe tomatoes 4 , diced
  Sugar 1 Tablespoon
  Fresh ginger root/1/2 teaspoon ginger powder 1 Teaspoon, chopped
  Vegetable salt 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Eggplant 1 Large, cut in slices 3/4 inch thick
  Vegetable oil 1⁄2 Cup (8 tbs)
  Vegetable salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Yogurt/Sour cream 1 Cup (16 tbs)
  Parsley 2 Tablespoon, finely chopped

Saute onion in margarine until golden brown.
Add tomatoes, and season with sugar, ginger, vegetable salt, and pepper.
Simmer, uncovered, until sauce thickens in about 10 minutes.
Dip eggplant slices in oil, coating each side well.
Arrange eggplant in a single layer in an electric skillet, or regular skillet, and simmer over a low heat for 30 minutes or until tender.
Turn eggplant occasionally so it's nicely browned on both sides.
Season with salt & pepper.
Place eggplant slices on a serving dish and spoon yogurt or sour cream over the top of each slice.
Top with a few tablespoons of tomato sauce in the center of each slice, leaving a border of yogurt or sour cream.
Garnish with parsley.

Recipe Summary

Side Dish

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