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Mediterranean Minted Eggplant

world.food's picture
Ingredients
  Eggplant 1 , peeled and cubed
  Olive oil 1⁄2 Cup (8 tbs)
  Plain low-fat yogurt 2 Cup (32 tbs)
  Garlic clove 1 Large, pressed
  Dried mint leaves 1 Teaspoon
  Cumin 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Fresh mint leaves/Parsley sprig 1 Tablespoon (For Garnish)
Directions

GETTING READY:
1) The oven is pre-heated to 450 degrees.

MAKING:
2) Cubed eggplant is tossed in olive oil.
3) They are placed on a cookie sheet and baked.
4) The cubes are turned once in a while, till they are tender and brown (it takes about 15 to 20 minutes).
5) Meanwhile, in a bowl, yogurt is combined with garlic, dried mint, cayenne pepper and cumin.
6) The baked eggplant cubes are folded into this yogurt mixture.

FINALIZING:
7) the bowl is covered and refrigerated for about 24 hours (the mixture is stirred many times during the chilling process).
8) The bowl is taken out of the refrigerator a couple of hours before serving.
9) The contents are stirred and seasoned with salt and pepper, as desired.

SERVING:
10) The dish is served with garnishing of mint leaves or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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