Recipe for cooking eggplant with yogurt sauce
Recipes from India :: Indian Main Dish Vegetables
1 med. onion, sliced
1/4 c. olive oil or canola (or other vegetable) oil
1 (1 1/2 pound) eggplant, cut into 1/2-in. slices
1 c. plain yogurt
2 cloves garlic, minced
3 Tbsp. snipped fresh mint leaves or
1 1/2 tsp. crushed dried mint leaves
1/2 tsp. salt
Dash of pepper
Paprika
Cook and stir onion in oil in 12-in. skillet until tender; remove onion. Cook half the eggplant over med.-high heat, turning once, until tender and golden brown, about 10 mins. Repeat with remaining eggplant, adding more oil if necessary.
Arrange onion and eggplant slices on ovenproof platter or in ungreased 11 x 7-in. baking dish. Mix remaining ingredients except paprika; pour over eggplant. Sprinkle and distribute with paprika. Heat in 350 degrees fahrenheit oven until hot and bubbly, 10 to 15 mins.
Yields 6 servings.
