Fried Eggplants and Yogurt

Although simple, this recipe is a great one.  It’s vegetarian, a bit oily but overall very healthy and low carb.  Very filling and surprisingly full of flavour.  If you are a fan of eggplants, this is a must try.  Simple and full of flavour.

Time:

45 min

Serves:

4

Good for:

  • Vegetarian
  • Quick prep and minimal ingredients
  • Filling and simple lunch

Ingredients:

  • 2 large eggplants
  • Cooking oil (depending on the pan)
  • 2 cups Greek Yogurt (ideally Lebanese “labneh” if  available, which is thicker)
  • 3 cloves of minced garlic
  • Pita bread
  • Pinch of salt

Kitchen things you’ll need:

  • A large pan or work
  • Sharp knife
  • Peeler
  • Small bowl

Making it:

  1. Peel the eggplants into stripes, keeping some of the peel as lines on the eggplant.
  2. Cut them eggplants into ¾ inch rounds.
  3. Slightly salt them before frying.
  4. Heat the cooking oil in the pan, depending on the size of the pan make sure there is enough to cover the eggplant rounds to cook all the way around.
  5. Fry the rounds until golden brown then place them on a plate with paper towel and pat some of the oil out (don’t overdo it).
  6. In a bowl mix the yogurt/labneh mixed with minced garlic.
  7. Slightly salt the fried eggplant again and serve with a side of yogurt/labneh.
  8. Eat with pita by scooping part f the cooked eggplant with the yogurt to get all the flavours into your small piece of pits for a bit sized munch.

Tips:

The yogurt/labneh can also be mixed with some cayenne, parsley or cold finely chopped cucumbers to balance the eggplant

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