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Baked Eggplant with Yogurt Sauce (Boryani)

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Eggplant with Yogurt Sauce (Boryani)

This recipe makes 8 servings

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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

Sweet tomato sauce and garlic-spiced yogurt top eggplant in this succulent vegetarian dish.

Ingredients

  • 3 eggplants
  • 1/3 cup extra-virgin olive oil or vegetable oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 onion, minced
  • 1 can diced tomatoes, drained
  • 2 tbsp tomato paste
  • 3 tbsp chopped fresh parsley
  • Yogurt Sauce:
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 cup Balkan-style plain yogurt
  • 1 tsp 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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