Eggplant Side Dish and Lemon Mint Yoghurt Dip
- prep time 0 min
- total time 0 min
- serves NULL
2 large eggplants (about 8" long)
1 can diced tomatoes
½ cup white onion, chopped
4 clove garlic, crushed or minced
¼ cup vegetable oil
fresh coriander to garnish
cayenne pepper to taste
salt and pepper to tasteLemon Mint Yoghurt Dip
1 cup plain yoghurt
3-4 cloves crushed garlic
2 Tbsp lemon juice
2 Tbsp minced fresh mint
2 Tbsp olive oil
1. Slice eggplants lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour or more.
2. Add vegetable oil to a skillet and heat on medium-high flame. Add eggplant and cook on all sides, remove to a plate and in the same skillet sauté the onions and garlic in the oil until fragrant. Add tomatoes, cayenne pepper, salt and pepper and return the eggplant to the skillet. Simmer until the eggplant is very tender and make sure not to burn the sauce. Serve room temperature with minted yoghurt sauce.Lemon Mint Yoghurt Dip
1. In a small bowl, combine all ingredients. Let chill for at least an hour.
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