Eggplant in Spicy Yogurt Sauce
Prep Time: 10 minutes

Ingredients

Spice mixture
1/4 teaspoon�turmeric
1 teaspoon�chili powder
1 teaspoon�cumin
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