Eggplant With Yogurt
Description
This vibrant eggplant dish transforms humble vegetables into a rich, aromatic side that pairs beautifully with rice or flatbreads. The eggplant is lightly fried until tender, then combined with a fragrant blend of cumin, turmeric, and coriander. The final touch is a cooling yogurt sauce, sweetened slightly with sugar and infused with fresh ginger and garlic. It offers a perfect balance of earthy, spicy, and creamy flavors. Ideal for weeknight dinners or as part of a larger international feast, this recipe is quick to prepare and deeply satisfying. The texture is soft and luxurious, making it a crowd-pleaser for vegetarians and omnivores alike.Ingredients
Directions
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Peel the eggplant and cut it into 1-inch cubes.
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Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
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Add the chopped onions and saut&# 195;© until softened and lightly browned, about 5 minutes.
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Stir in the crushed garlic, grated ginger, ground coriander, cumin, turmeric, cayenne pepper, and salt.
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Cook the spice mixture for 1 minute until fragrant, stirring constantly to prevent burning.
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Add the remaining 2 tablespoons of oil and the eggplant cubes to the skillet.
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Cook the eggplant, stirring occasionally, until tender and golden brown, about 5-7 minutes.
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Remove the skillet from heat and let cool slightly.
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Stir in the yogurt and sugar until well combined and the sauce is creamy.
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Serve warm alongside basmati rice or flatbread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 156.7kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 5.4g2%
- Dietary Fiber 1.6g7%
- Sugars 2.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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