Browned Eggplant With Yogurt (Misaqua'at Betinjan bil Laban)
Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq. It is a simple and beautiful dish, great for hot summer days.
Ingredients:
(Recipe makes 4 servings)
| 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 |
clove garlic, grated |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon ground cumin |
| 1/4 |
teaspoon coriander powder |
|
Method:
| 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. |
|
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