Eggplant with Minty Sauce and Yogurt

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<Summ>

<Nam>

Eggplant With Minty Sauce and Yogurt

</Nam></Summ>

<RcpE name= " Eggplant With Minty Sauce and Yogurt " author= " #CL9424: Indian

Celebration with Madhur Jaffrey " >

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<![CDATA[

* Exported from MasterCook *

 

Eggplant With Minty Sauce and Yogurt

 

Recipe By :#CL9424: Indian Celebration with Madhur Jaffrey

Serving Size : 4 Preparation Time :1:10

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 fine

8 canned plum tomatoes -- finely chopped, plus

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

 

Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick

slices. Put the slices in a single layer in a large

platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in

well. Set aside for 1 hour. Meanwhile, make the

tomato sauce. Put the oil a large, nonstick frying pan set over medium-high

heat. When hot, add onion. Stir-fry for 2 to 3 minutes,

or until the onion pieces begin to brown at the edges. Put in the garlic. Stir

for a few seconds. Then put in the tomatoes and their

liquid as well as all the remaining ingredients for the tomato sauce. Stir to

mix. Cover, turn the heat to low, and cook gently for

10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small

bowl and beat lightly with a fork. 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. Take the eggplant slices

from the platter and dry them off well with paper towels. 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. Drain well on paper towels.

To serve, arrange the eggplant slices in a single layer on a large platter. Top

each slice with a dollop of the tomato sauce and

then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves.

Serve immediately.

 

Source:

" Madhur Jaffrey "

S(Formatted by):

" KES on 01/01/01 "

Start to Finish Time:

" 1:45 "

 

- - - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Side Dishes/Vegetables

</CatT>

</CatS>

<IngR name= " eggplant " unit= " pounds " qty= " 1 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoons " qty= " 1 1/4 " ></IngR>

<IngR name= " peanut or canola oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

very finely chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

peeled and very finely chopped

</IPrp>

</IngR>

<IngR name= " canned plum tomatoes " qty= " 8 " >

<IPrp>

finely chopped, plus 1/4 cup of the can liquid

</IPrp>

</IngR>

<IngR name= " chopped fresh mint leaves " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " ground cumin " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground coriander " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " cayenne " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " plain yogurt " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " peanut or canola oil " >

<IPrp>

for deep-frying

</IPrp>

</IngR>

<IngR name= " mint sprigs or leaves " >

<IPrp>

for garnishing

</IPrp>

</IngR>

<DirS>

<DirT>

Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick

slices. Put the slices in a single layer in a large

platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in

well. Set aside for 1 hour. Meanwhile, make the

tomato sauce. Put the oil a large, nonstick frying pan set over medium-high

heat. When hot, add onion. Stir-fry for 2 to 3 minutes,

or until the onion pieces begin to brown at the edges. Put in the garlic. Stir

for a few seconds. Then put in the tomatoes and their

liquid as well as all the remaining ingredients for the tomato sauce. Stir to

mix. Cover, turn the heat to low, and cook gently for

10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small

bowl and beat lightly with a fork. 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. Take the eggplant slices

from the platter and dry them off well with paper towels. 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. Drain well on paper towels.

To serve, arrange the eggplant slices in a single layer on a large platter. Top

each slice with a dollop of the tomato sauce and

then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves.

Serve immediately.

</DirT>

</DirS>

<Srce>

Madhur Jaffrey

</Srce>

<AltS label= " Formatted by " source= " KES on 01/01/01 " />

<TTim elapsed= " 1:45 " />

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