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  Added: Aug 04, 2010  •  Visited (274)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eggplant - Yogurt Salad
What You Need:
  • 1 medium eggplant, about 1¼ pounds, washed
  • Salt
  • About ¾ cup olive or salad oil
  • 1 to 2 teaspoons chili powder
  • 2 garlic cloves, crushed
  • Salt, pepper to taste
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh mint

  • How To Cook:
    1. Cut unpeeled eggplant into 1-inch cubes and put in a colander.

    2. Sprinkle with salt and allow draining for 30 minutes. Wipe dry with paper toweling.

    3. Saute cubes, several at a time, in heated oil in a large skillet until tender and golden brown. Add more oil as needed.

    4. When all eggplant cubes are cooked, spoon into a large bowl and cool.

    5. Add chili powder, garlic, salt, pepper, and yogurt; mix well.

    6. Serve at room temperature or refrigerate until ready to serve. Serve sprinkled with mint.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Dairy » Yogurt
    Main Ingredient » Herbs & Spices » Mint
    Dish » Salads



     




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