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Eggplant with Yogurt

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The eggplant with yogurt is prepared with eggplants baked ad cooked with yogurt and spices. Made with sauteed onions and garlic, the eggplant with yogurt is flavored with cumin, coriander, ginger and cayenne pepper and can be served as a delicious and flavorful side.
Ingredients
  Eggplant 1 1⁄2 Pound, cut in half (1 Medium Sized)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 3 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Ground ginger 1 Teaspoon
  Coriander 1 Teaspoon
  Cumin 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Plain yogurt 8 Ounce (1 Container)
  Granulated sugar 1⁄2 Teaspoon
Directions

Bake eggplant, cut side down, in oiled shallow baking disii at 350° for 30 minutes or until tender.
Cool; peel and cut into cubes.
Heat 2 tablespoons oil in a large skillet.
Saute onion and garlic until golden.
Stir in spices and salt; add remaining oil and eggplant.
Cook 5 minutes.
Just before serving, stir in yogurt and sugar.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 183 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 4.9 mg1.6%

Sodium 349.2 mg14.5%

Total Carbohydrates 20 g6.7%

Dietary Fiber 5.9 g23.7%

Sugars 9.3 g

Protein 4 g7.9%

Vitamin A 4.5% Vitamin C 18.9%

Calcium 9.2% Iron 6.8%

*Based on a 2000 Calorie diet

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Eggplant With Yogurt Recipe