Browned Eggplant Aubergine With Yogurt
Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in iraq. It is a simple and beautiful dish, great for hot summer days.
Steps
Wash eggplant , cut off stem and peel it into stripes.
Cut crosswise into 2 parts , then cut each part lengthwise into 1 / 4-inch-thick pieces.
Soak eggplant pieces in warm salted water for about 1 / 2 hour.
Put a heavy plate on the pieces to keep them submerged.
Drain eggplant pieces.
Brush pieces lightly with olive oil , and arrange them in a cookie sheet in one layer.
Broil them in the oven , turning once.
About 10 minutes.
Mix together yogurt , garlic , salt , cumin and coriander.
On a flat big platter , arrange eggplant pieces in a single layer.
Spoon yogurt mixture all over the eggplant.
Sprinkle with chili , and garnish with parsley and tomato.
Serve with warm bread.
If the amount is more than you can consume in one sitting , refrigerate eggplant pieces and yogurt in two separate containers.
Combine and garnish just before serving.
Ingredients
eggplant, olive oil, plain low-fat yogurt, garlic clove, salt, ground cumin, coriander powder