Browned Eggplant (aubergine) With Yogurt

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large eggplant (about 1 1/2 pounds)
• 1/4 cup olive oil, for oven frying eggplant
• 1 1/2 cups plain low-fat yogurt
• 1 garlic clove, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon coriander powder

Recipe

• 1 wash eggplant, cut off stem and peel it into stripes.
• 2 cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
• 3 soak eggplant pieces in warm salted water for about 1/2 hour.
• 4 put a heavy plate on the pieces to keep them submerged.
• 5 drain eggplant pieces.
• 6 brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
• 7 broil them in the oven, turning once.
• 8 about 10 minutes.
• 9 mix together yogurt, garlic, salt, cumin and coriander.
• 10 on a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
• 11 spoon yogurt mixture all over the eggplant.
• 12 sprinkle with chili, and garnish with parsley and tomato.
• 13 serve with warm bread.
• 14 if the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
• 15 combine and garnish just before serving.