Baked Eggplant with Yogurt Sauce (Boryani)
Sweet tomato sauce and garlic-spiced yogurt top eggplant in this succulent vegetarian dish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 169 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 5 g |
| chol | 3 mg |
| sodium | 556 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 10% |
| vit A | 7% |
| vit C | 27% |
| folate | 16% |
-
3 eggplants (3 lb/1.5 kg total)
1/3 cup (75 mL) extra-virgin olive oil or vegetable oil
1 tsp (5 mL) each salt and pepper
1 onion, minced
1 can (28 oz/796 mL) diced tomatoes, drained
2 tbsp (25 mL) tomato paste
3 tbsp (50 mL) chopped fresh parsley
Yogurt Sauce:
2 cloves garlic
1/2 tsp salt 2 mL
1 cup (250 mL) Balkan-style plain yogurt
1 tsp (5 mL) ground thyme
Preparation:
Yogurt Sauce: On cutting board and using side of knife, mash garlic with salt until in smooth paste. In bowl, whisk yogurt, garlic paste and 1/2 tsp (2 mL) of the thyme. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut eggplants into 1/2-inch (1 cm) thick rounds; arrange in single layer on foil-lined rimmed baking sheets. In small bowl, whisk 1/4 cup (50 mL) of the oil with 1/2 tsp (2 mL) each of the salt and pepper; brush over eggplant. Broil about 8 inches (20 cm) from heat and turning once, until softened, browned and edges are wrinkled, about 20 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; fry onion until golden, about 5 minutes. Add tomatoes, tomato paste and remaining salt and pepper; bring to boil. Reduce heat and simmer until liquid is evaporated and spoon drawn through sauce leaves gap, about 8 minutes.
Arrange half of the eggplant in greased 13- x 9-inch (3 L) glass baking dish; top with 1 cup (250 mL) of the tomato sauce. Top with remaining eggplant then remaining tomato sauce. Sprinkle with 2 tbsp (25 mL) of the parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 375°F (190°C) oven until bubbly, about 25 minutes. To serve, pour yogurt sauce over eggplant. Sprinkle with remaining thyme and parsley.
Source
Canadian Living Magazine: December 2004
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