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Eggplant Spread

Healthycooking's picture
This Eggplant Spread is one of the yummiest condiments that I've ever paired with my rice dishes. You'll love this spicy brinjal preparation too. Just try this Eggplant Spread and let me know if you like it !
Ingredients
  Eggplant 1 1⁄2 Pound
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 Medium, thinly sliced
  Sliced green pepper 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Kelp powder 1⁄2 Teaspoon
  Yogurt 1 Cup (16 tbs)
  Dark rye bread slices 6 , cut into small wedges (Thin Slices)
Directions

Wash and peel the eggplant.
Dice and set aside.
Heat two tablespoons olive oil in a heavy, ten inch skillet over medium heat.
Saute minced garlic and thinly sliced onion for about one minute.
Add diced eggplant and green pepper slices and saute until vegetables are tender, but not brown stirring occasionally. (To tenderize vegetables more quickly, cover skillet tightly and cook for 5 to 10 minutes, remove cover.)
Season vegetables with salt, ground pepper, paprika and powdered kelp.
Remove from heat and pour mixture into a medium size bowl to cool.
Stir in the yogurt; adjust seasoning.
Cover and refrigerate to allow flavors to blend.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.3 (12 votes)