Eggplant with Minty Tomato Sauce and Yogurt
 
by madhur jaffrey 
afghanistan 
 
yield: 3-4 servings 
 
1-1/4 lb.  eggplant (the large variety)
1-1/4 tsp  salt
1/2 cup  plain yogurt
  peanut or canola oil for deep-frying
  extra mint sprigs or leaves for garnishing
 
minty tomato sauce 
 
1/4 cup  peanut or canola oil
1 medium  onion, very finely chopped
3   garlic cloves, peeled and very finely chopped
8   plum tomatoes from a can, finely chopped, plus 1/4 cup of the can
  liquid
1-1/4 tsp  salt
3 Tbsp  fresh mint leaves, chopped
1 tsp  ground cumin
1/2 tsp  ground coriander
1/4 tsp  cayenne
  freshly ground black pepper
 
trim the 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 a 
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 in a large, nonstick 
frying pan and set over medium-high heat. when hot, add the onion. stir 
and fry for 2 to 3 minutes, or until the onion pieces begin to brown at 
the edges and then add the garlic. stir for a few seconds, then add the 
tomatoes and the tomato 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. 
 
to prepare the yogurt sauce, put the yogurt in a small bowl and beat 
lightly with a fork. just before you sit down to 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 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. do a second batch, if needed. 
 
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: <http://starchefs.com/healthy_cooking/html/recipe_04.html> 
 
 
-- 
(ID: 2201) Mirror: rec.food.recipes: Fri, Jun 24, 2005


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