- 2 medium eggplants, cut lengthwise into 1/2-inch slices
- 1 1/2 cups Greek yogurt
- 3 tomatoes, finely chopped plus 1 tomato, sliced
- 5 garlic cloves, finely chopped
- vegetable oil
- 1/3 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika powder
- salt and black pepper to taste
**To eliminate the bitter flavor from eggplants, sprinkle the eggplant slices with salt and let them sit for 20 minutes. Then rinse to remove the salt and pat dry.
In a non-stick skillet, heat 1/4 cup of oil. When hot, lower heat to medium and fry the eggplant slices until golden brown on both sides. Place them on a paper towel to absorb excess oil. Set aside.
In a large non-stick saucepan, heat 2 tablespoons of oil over medium heat. Add the chopped garlics and sauté for 2-3 minutes. Add the turmeric powder and stir.
Add the chopped tomatoes, paprika powder, salt and pepper. Simmer uncovered until the tomatoes soften, about 7-8 minutes.
Then add the eggplant and tomato slices.
Cook covered over low heat for 15-20 minutes. Set aside.
To serve, season the Greek yogurt with salt and spread on a serving dish.
Spoon over that the warm eggplant-tomato mixture. Garnish with parsley and walnuts.