Eggplant With Herbed Yogurt Sauce Recipe

About this recipe

A delightful dinner dish featuring fried eggplant slices topped with a creamy herbed yogurt sauce. Perfect for those seeking a quick and satisfying vegetarian meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - CHATCHAWAN Fresh Thai Round Eggplant
• 100 G Jumbo Garlic 100g
• - Tata Salt
• - Filippo Berio Garlic Flavoured Olive Oil
• 200 G Authentic Greek Yogurt

Instructions

1. 1. Wash and slice 3 medium eggplants into 1/2-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with a paper towel.
2. 2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for 3-4 minutes on each side until golden brown and tender. Remove and place on paper towels to drain excess oil.
3. 3. In a mixing bowl, combine 2 cups of greek yogurt, 1 clove of garlic minced, and a pinch of salt. Mix well until smooth.
4. 4. Arrange the fried eggplant slices on a serving platter. Spread the herbed yogurt sauce generously over each slice.
5. 5. Garnish with a sprinkle of fresh parsley, if desired. Serve warm or at room temperature for a delicious and satisfying dinner.