Thursday, August 1, 2013

Eggplant with Yogurt Sauce

(Betty Crocker’s International Cookbook, 1980)

1 medium onion, sliced
1/4 c olive oil
1 medium eggplant, cut into 1/2” slices (about 1-1/2 lb)
1 c plain yogurt
3 T snipped fresh mint or 1-1/2 t crushed dried mint
2 cloves garlic, finely chopped
1/2 t salt
Dash of pepper

Saute onion in oil in a large skillet until tender. Remove onion and set aside. Cook the eggplant in a single layer in the same oil over medium-high heat until golden brown. Turn and cook the other side until it is golden brown and the eggplant is tender, about 10 minutes total. You’ll have to do this in batches, depending on how big your skillet is. Add more oil if needed. Arrange the onion and eggplant slices in an ungreased baking dish about 11x7. The eggplant should fit in two rows of overlapping slices. Mix the yogurt, mint, garlic, salt and pepper and pour over the eggplant. Sprinkle with paprika. Bake at 350 for 10 to 15 minutes, or until hot and bubbly.

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