©2006 Globalavida LL
Fried eggplant with yogurt and garlic is a favorite in Iraq that is great for hot summer days.
Ingredients:
1 large eggplant (about 1 1/2 pounds)
¼ cup olive oil
1 ½ cups plain low-fat yogurt
1 clove garlic - grated
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon coriander powder
Wash eggplant, cut off stem. Using a vegetable peeler, create stripes. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces. Soak eggplant pieces in warm salted water for about 30 minutes.
Drain, rinse, and then pat dry the eggplant pieces. Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
Under a broiler, cook each side for about 5 minutes.
Mix together yogurt, garlic, salt, cumin and coriander. On a flat big platter, arrange eggplant pieces in a single layer then spoon the yogurt mixture over the eggplant.
Sprinkle with chili powder or paprika, and garnish with parsley and tomato.
Serve with warm bread.