Eggplants in Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s)
- 2 onion (s), finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 tablespoon coriander, ground
- 1 teaspoon ground cumin
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ chili powder
- 1 ½ teaspoon salt
- 0.5 teaspoon ½ garam masala
- 1 tablespoon sugar
- 250 ml yogurt
- Oil, for frying (possibly clarified butter)
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, cut into slices and sprinkle with salt and leave to stand for approx. 15 minutes. Then wash off well and brown in a pan with a little oil. Allow to cool and roughly mash or chop into small pieces. Heat the clarified butter in a saucepan and fry the onions, ginger and garlic until translucent. Then add all the ground spices and stir-fry for a while. Add the aubergines and season with salt. Cover and cook for about 10 minutes, stirring occasionally. If necessary, add salt to taste and add the sugar. Remove from the stove and stir in the yogurt. Served with rice, it is a wholesome main course.
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