Ingredients
Scale
- 2 lbs eggplant
- 2 teaspoons salt
- 1 cup frying oil (canola, vegetable, or sunflower oil)
- 1 tablespoon olive oil
- 4 teaspoons garlic (minced)
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon turmeric
- 1 teaspoon Aleppo pepper flakes
- 14 oz canned diced tomatoes
- 4 teaspoons tomato paste
- 2 teaspoons brown sugar
- ½ teaspoon salt
- 1 cup unsweetened plant-based yogurt
- 1 teaspoon lemon zest
- 1 teaspoon garlic (finely minced)
- 2 teaspoons mint (minced)
- 2 teaspoons parsley (minced)
- ¼ teaspoon salt
- Parsley leaves
- Dried mint
- Red onion (very finely minced)
Instructions
- Prepare the eggplant by salting slices in a colander for 30 minutes to drain moisture. Rinse and pat dry.
- Heat oil in a skillet and fry the eggplant slices until golden on both sides. Drain on paper towels.
- In a saucepan, sauté garlic and spices in olive oil, then add diced tomatoes and simmer until sauce thickens.
- Mix the herby yogurt ingredients together in a bowl.
- Assemble by layering yogurt, tomato sauce, and fried eggplant in a serving dish.
- Serve warm or at room temperature garnished with parsley leaves and red onion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg