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Farida's Fried Eggplant In Spiced Yogurt Sauce

Flavors.of.Asia's picture
  Unpeeled eggplant 2 1⁄2 Pound (2 In Number, 1 1/4 Pound Each)
  Salt To Taste
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Chopped fresh cilantro leaves/Parsley leaves 1⁄4 Cup (4 tbs)
  Plain yogurt 8 Ounce (1 Carton)
  Creme fraiche/Sour cream 3 Tablespoon
  Peeled seeded finely diced cucumbers 1⁄2 Cup (8 tbs)
  Finely chopped tomato 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Green chili pepper 1 Small, stemmed, seeded, minced (Fresh Whole Ones)

Prepare Spiced Yogurt with Cucumber & Tomato.
Cut eggplant in 1-inch slices; sprinkle lightly with salt.
Place slices in a colander sitting over a pan.
Let stand 30 minutes to allow salt to draw out any bitter juices.
Pat eggplant slices dry with paper towels.
In a large skillet, heat 1/2-inch oil over high heat to 370F (190C) or until a 1-inch cube of bread turns golden-brown in 50 seconds.
Fry 1 layer of eggplant in hot oil 3 to 4 minutes or until light golden-brown on both sides.
Drain on paper towels.
Repeat with remaining slices.
Cool and cut each eggplant slice in quarter sections.
In a medium-size shallow casserole dish, spread half of eggplant over bottom.
Spoon 1/2 of Spiced Yogurt with Cucumber & Tomato over eggplant.
Repeat with remaining eggplant and spiced yogurt.
Sprinkle with cilantro.
Spiced Yogurt with Cucumber & Tomato: In a medium-size bowl, combine all ingredients.
Cover and refrigerate at least 30 minutes or up to 24 hours.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Farida's Fried Eggplant In Spiced Yogurt Sauce Recipe