Eggplant With Yogurt
|Onion||1 , finely chopped|
|Ripe tomatoes||4 , diced|
|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|
|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.