All Easy Recipes. Cook all that you can cook. Eggplant - Yogurt Salad
 
What You Need:            (To Serve: 4 - 6)
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  • 1 medium eggplant, about 1 pounds, washed
  • Salt
  • About 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.


     
     
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