Eggplant With Yogurt

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
Creamy, spiced eggplant cubes simmered in a tangy yogurt sauce, perfect as a comforting side dish.
Eggplant With Yogurt recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

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.

Eggplant With Yogurt recipe image
Print Recipe
0 Add to Favorites

Eggplant With Yogurt

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 156.7

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

  1. Peel the eggplant and cut it into 1-inch cubes.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
  3. Add the chopped onions and saut&# 195;© until softened and lightly browned, about 5 minutes.
  4. Stir in the crushed garlic, grated ginger, ground coriander, cumin, turmeric, cayenne pepper, and salt.
  5. Cook the spice mixture for 1 minute until fragrant, stirring constantly to prevent burning.
  6. Add the remaining 2 tablespoons of oil and the eggplant cubes to the skillet.
  7. Cook the eggplant, stirring occasionally, until tender and golden brown, about 5-7 minutes.
  8. Remove the skillet from heat and let cool slightly.
  9. Stir in the yogurt and sugar until well combined and the sauce is creamy.
  10. 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.

Keywords: eggplant, yogurt, cumin, turmeric, ginger, garlic, onion, side dish, vegetarian, spicy, creamy, indian, curry, healthy, quick, dinner, rice, spice, fry, comfort food
Recipe Card powered by WP Delicious

Leave a Comment