Eggplant with Greek Yogurt
If you are an eggplant fan, then you should give this eggplant recipe a try. This Eggplant with Greek Yogurt is a perfect starter for any dinner party!
Fried eggplants combined with tomatoes and garlic, spooned over seasoned Greek yogurt and topped with parsley and walnuts. You can serve it with pita bread as an appetizer or as a side dish.
If you are looking for more easy recipes with eggplant, try this simple Roasted Eggplant with Feta and Walnuts and this healthy Eggplant Feta Salad.
Yield: Serves 6
- 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.
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