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Browned Eggplant (Aubergine) With Yogurt
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.
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Ingrediënten
Bereiding
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Wash eggplant, cut off stem and peel it into stripes.
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Cut crosswise into 2 parts, then cut each part lengthwise into 0.25-inch-thick pieces.
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Soak eggplant pieces in warm salted water for about 0.5 hour.
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Put a heavy plate on the pieces to keep them submerged.
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Drain eggplant pieces.
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Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
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Broil them in the oven, turning once.
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About 10 minutes.
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Mix together yogurt, garlic, salt, cumin and coriander.
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On a flat big platter, arrange eggplant pieces in a single layer ( pieces may overlap a little ).
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Spoon yogurt mixture all over the eggplant.
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Sprinkle with chili, and garnish with parsley and tomato.
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Serve with warm bread.
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If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
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Combine and garnish just before serving.
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