Spiced Eggplant With Yogurt Sauce Recipe

About this recipe

A flavorful dinner dish featuring golden-fried eggplant slices topped with a spiced yogurt sauce, perfect for an eggetarian meal solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Rajah Jeera Whole Cumin Seeds
• 200 G Authentic Greek Yogurt
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Ktc Vegetable Oil
• 60G Terre Exotique Smoked Paprika, 60G

Instructions

1. 1. Slice 2 medium eggplants into rounds and sprinkle them lightly with salt. Let them sit for 10 minutes, then pat dry with a paper towel.
2. 2. Heat 3 tablespoons of oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
3. 3. In a bowl, mix 2 cups of greek yogurt with 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 cup of water until smooth.
4. 4. In the same frying pan, add 1 tablespoon of cumin seeds and toast them in the remaining oil until aromatic and slightly browned, about 1 minute.
5. 5. Stir half of the toasted cumin seeds into the yogurt mixture.
6. 6. Arrange the fried eggplant slices on a serving plate and drizzle the yogurt sauce over them. Sprinkle the remaining toasted cumin seeds on top for garnish.
7. 7. Serve immediately as a warm, satisfying dinner.