Indian Eggplant Slices
|Eggplant||1 Large, sliced 0.75 inch thick|
|Onion||1 Medium, chopped|
|Salad oil/Olive oil||1 Teaspoon|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Tomatoes||3 Medium, peeled and chopped|
|Finely chopped ginger||1 Teaspoon|
|Low fat yogurt||6 Tablespoon|
Sprinkle eggplant slices with salt and let them stand to remove excess moisture.
Saute onion in oil until golden.
Add tomato paste, tomatoes, ginger root, and salt; cover and simmer 30 minutes or until very tender.
Meanwhile, rinse off the eggplant slices and arrange on a lightly greased baking pan.
Bake in a 425Â° oven for 25 minutes or until tender.
Arrange eggplant on a platter, spoon the tomato sauce over it, and top each slice with a spoonful of yogurt.
Contains about 75 calories per serving.