Eggplant with Yoghurt Dressing

Eggplant with Yoghurt RS CC

Eggplant with Yoghurt Dressing.

  • Servings: 2-3
  • Difficulty: Easy
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This recipe was so easy to make but full of flavour and delicious!!! I made plenty of extra eggplant steaks as they were easy to re-heat in the microwave the next day and the yoghurt dressing keeps for a few days in the fridge. If you can’t find Razel Hanout, try to find Baharat or another middle eastern spice blend as this makes all the difference to rounding the flavours together. Best not to freeze this dish but to make it fresh. Enjoy!!!

Credit: foodfactsforhealthyeating.com

Ingredients

  • 2 medium eggplant, washed, dried and sliced just before cooking into thick steaks
  • 2 tsp rice bran oil for each batch of eggplant steaks
  • 2 tbsp Ras el Hanout or Baharat spice blend
  • 1/4 bunch continental parsley chopped
  • 1/4 bunch coriander chopped
  • 1/4 cup toasted pine nuts
  • extra virgin olive oil
  • 1 cup plain greek yoghurt
  • 1/2 tsp salt
  • 2 tsp minced garlic
  • 1 lemon cut in half
  • 3 tbsp finely chopped fresh coriander
  • extra salt

 

Eggplant with Yoghurt Ing RS CC

  1. Heat the oil in a pan over medium to high heat. Add oil and fry the eggplant in batches on both sides till browned. The eggplant will absorb a lot of oil so you may need to add more oil for each batch. Remove the cooked slices from the pan and keep to the side. Sprinkle each slice with a good amount of Ras el Hanout or Baharat. 
  2. While the eggplant is cooking mix the yoghurt with the salt, garlic and juice from half a lemon. Chop the fresh herbs and put to the side.
  3. Toast the pine nuts over a pan on medium heat. Keep a close eye on them as the nuts can heat up very quickly.  The oil content in the nut heat very fast so it’s easy to burn them if you leave them on the heat for a fraction too long. Be sure to move the nuts around the pan, and as soon as you smell them cooking and remove from the pan onto a cool plate to stop the toasting as soon as they are done so they don’t burn. 
  4. While the eggplant is still warm assemble the dish. Lay slices of eggplant on a plate, drizzle the slices with olive oil. Sprinkle over the pine nuts, chopped herbs and dollop on the garlic, yoghurt dressing. For extra flavour sprinkle with a little more salt and extra spices. Enjoy!!!!

Delicious!!!

Copyright 2018 Food Facts for Healthy Eating

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