Browned Eggplant Aubergine with Yogurt
Elevate your culinary repertoire with this irresistibly creamy and aromatic Browned Eggplant Aubergine with Yogurt recipe. Perfectly golden, pan-fried eggplant slices are infused with smoky flavors from a hint of cumin and paired with a refreshing garlic-infused yogurt sauce. A drizzle of zesty lemon juice and a sprinkle of fresh parsley bring brightness to this Mediterranean-inspired dish, while an optional dash of paprika adds a pop of color and warmth. Whether served warm as a hearty side or chilled as a refreshing appetizer, this easy-to-make recipe is a crowd-pleaser that's ready in just 45 minutes. Ideal for vegetarians and anyone seeking a healthy yet decadent dish, this recipe highlights simple ingredients transformed through expert techniques for a perfectly balanced bite.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 cup Plain yogurt
- 2 pieces Garlic cloves (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with the 1 teaspoon of salt. Let sit for 15 minutes to draw out moisture.
Pat the eggplant slices dry with paper towels to remove excess moisture and salt.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add a single layer of eggplant slices and cook for 3-4 minutes on each side, or until golden brown and tender. Remove and set aside on a paper towel-lined plate. Repeat with the remaining olive oil and eggplant slices.
While the eggplants are cooking, prepare the yogurt sauce. In a small bowl, mix the yogurt, minced garlic, lemon juice, ground cumin, and black pepper until well combined. Adjust seasoning to taste.
To serve, arrange the browned eggplant slices on a platter. Drizzle the yogurt sauce generously over the top.
Sprinkle with fresh parsley and, if desired, a pinch of paprika for garnish.
Serve immediately as a warm dish or let it cool to serve as a cold appetizer. Enjoy!
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 39.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 560 mg | 43% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
