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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Eggplant in Spicy Yogurt Sauce
Prep Time: 10 minutes

browse: home > cooking > shop by recipes > appetizers & snacks

 
Turmeric Root Ground
Turmeric Root Ground
1 lb, (Frontier) 

$9.32

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Coriander Seed Ground Organic
Coriander Seed Ground Organic
1.6 oz, (Frontier) 

$5.00

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Coriander Seed Whole Organic
Coriander Seed Whole Organic
1 lb, (Frontier) 

$13.73

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Turmeric Root Ground Organic
Turmeric Root Ground Organic
1.41 oz, (Frontier) 

$5.09

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Cumin Seed Whole Organic
Cumin Seed Whole Organic
1.68 oz, (Frontier) 

$5.82

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Coriander Seed Ground Organic
Coriander Seed Ground Organic
1.6 oz, (Frontier) 

$5.00

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Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

$10.56

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Simply Organic Black Pepper
Simply Organic Black Pepper
2.31 oz, (Frontier) 

$5.81

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Simply Organic Black Pepper Medium Grind
Simply Organic Black Pepper Medium Grind
0.56 oz, (Frontier) 

$2.11

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Ingredients


Spice mixture
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon coriander powder
1/4 teaspoon black pepper
1/2 teaspoon salt

Yogurt sauce
1 cup plain yogurt
1/3 cup buttermilk
1  clove garlic, minced
1/8 teaspoon chili powder
1/8 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon coriander powder
1/4 teaspoon kosher salt or to taste
1 or 2 tablespoons fresh coriander leaves, chopped

Eggplant
1  large eggplant or 3  long Asian eggplants
canola oil spray

Directions
Preheat oven to 425 degrees.

To make spice mixture, simply combine all spices in a small bowl.

To make yogurt sauce, simply combine all ingredients together in a small bowl. If too thick, add more buttermilk.

Cut eggplant lengthwise about 1/4 inch thick. Place foil on the baking sheet (for easy cleanup). Put eggplant slices on the baking sheet, spray with canola oil, and sprinkle with spice mixture. Turn them over and repeat. Bake about 15 minutes or until golden brown. Set aside to cool.

Cut eggplant slices in half one more time to create smaller pieces. Place eggplant pieces in serving bowl with yogurt sauce. Mix gently and garnish with coriander leaves.

Serve with plain basmati rice, or as a salad or appetizer.

Chef Suggestions
You can use any kind of eggplant for this recipe. I like to use Ping Tung long eggplants.

Ease of preparation: Easy

Preparation time: 10 min

Cook time: 15 min

Servings: 4


 
 
     
 
 
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