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Prep time
1 hour
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Cook time
45 minutes
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Serves
2
Author Notes
Filled with taste and colors. The accompanying yoghurt sauce is a delight on its own. Enjoy! —Kenza Saadi
Ingredients
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6
small eggplants
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5
garlic cloves
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3
medium tomatoes
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1/4 teaspoon
turmeric
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1/4 teaspoon
cayenne pepper (optional)
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1 cup
plain yoghurt
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dried mint
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olive oil
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salt and black pepper (to taste)
Directions
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Slice the eggplants. You can either fry them or bake them in the oven. I prefer the latter. Just place flat on a baking tray, sprinkle with olive oil, salt and black pepper. Flip and repeat the sprinkling. Bake for 30 minutes in a hot oven (200 degrees C.)
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In a pan, place some olive oil and add the garlic. When the aroma starts to be released, add the tomatoes cut in quarters and all the spices. Cook for about 6 to 7 minutes uncovered and on high.
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Reduce the fire and add the baked eggplants. Cover and let it simmer for another 7 minutes.
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Serve topped with prepared yoghurt: plain yoghurt, grated garlic and dried mint.
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I like to serve it with home made nan (or bread) and a cucumber salad. Enjoy!
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