Browned Eggplant (Aubergine) with Yogurt
An Iraqi dish of aubergine and yogurt, seasoned with clove and cumin and grilled. It comes to the table with warm bread.
15 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 10 min · 15 min total
- easy
- 1
Wash eggplant, cut off stem and peel it into stripes. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
- 2
Soak eggplant pieces in warm salted water for about 1/2 hour. Put a heavy plate on the pieces to keep them submerged.
- 3
Drain eggplant pieces. Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
- 4
Broil them in the oven, turning once. About 10 minutes. Mix together yogurt, garlic, salt, cumin and coriander.
- 5
On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
- 6
Spoon yogurt mixture all over the eggplant. Sprinkle with chili, and garnish with parsley and tomato.
- 7
Serve with warm bread. If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
- 8
Combine and garnish just before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
