Eggplant with Minty Sauce and Yogurt Recipe

Name: Eggplant with Minty Sauce and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds eggplant; 1 1/4 teaspoons salt; 1/4 cup peanut or canola oil; 1 medium onion, very finely chopped; 3 garlic cloves, peeled and very finely chopped; 8 canned plum tomatoes, finely chopped, plus 1/4 cup of the can liquid; 3 tablespoons chopped fresh mint leaves; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne; 1/2 cup plain yogurt; Peanut or canola oil, for deep-frying; Mint sprigs or leaves,for garnishing

Servings: persons

1 1/4 pounds eggplant
1 1/4 teaspoons salt
1/4 cup peanut or canola oil
1 medium onion, very finely chopped
3 garlic cloves, peeled and very finely chopped
8 canned plum tomatoes, finely chopped, plus 1/4 cup of the can liquid
3 tablespoons chopped fresh mint leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 cup plain yogurt
Peanut or canola oil, for deep-frying
Mint sprigs or leaves,for garnishing

1
Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices.
2
Put the slices in a single layer in a large platter or lasagna-type dish.
3
Sprinkle the salt over both sides, rubbing it in well.
4
Set aside for 1 hour.
5
Meanwhile, make the tomato sauce.
6
Put the oil a large, nonstick frying pan set over medium-high heat.
7
When hot, add onion.
8
Stir-fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges.
9
Put in the garlic.
10
Stir for a few seconds.
11
Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce.
12
Stir to mix.
13
Cover, turn the heat to low, and cook gently for 10 minutes.
14
Set aside in a warm place.
15
Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork.
16
Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat.
17
Take the eggplant slices from the platter and dry them off well with paper towels.
18
When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color.
19
Drain well on paper towels.
20
To serve, arrange the eggplant slices in a single layer on a large platter.
21
Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt.
22
Garnish with the mint sprigs or leaves.
23
Serve immediately.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds eggplant, 1 1/4 teaspoons salt, 1/4 cup peanut or canola oil, 1 medium onion, very finely chopped, and more.

Yes, Eggplant with Minty Sauce and Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant with Minty Sauce and Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions