Title: Eggplant with Yogurt
Categories: Vegetable
Yield: 4 Servings
| 1 | | Large eggplant |
| 4 | tb | Vegetable oil |
| 3 | | Large onions, chopped |
| 2 | | Cloves garlic, crushed |
| 1 | tb | Freshly grated ginger |
| 1 | ts | Ground coriander |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Turmeric |
| 1 | ts | Cumin |
| 1 | ts | Salt |
| 1 | c | Ogurt |
| 1/2 | ts | Sugar |
This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy
about eggplant, you can adapt this to use zucchini or other squash; just
watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or
until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp
of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and
salt. Fry for several minutes. Add the remaining 2 tbsp oil and the
eggplant cubes. Cook about 5 minutes. Just before serving, stir in the
yogurt and sugar. Serve with (but not necessarily ON) basmati rice.
Ken \ CA