Eggplant (aubergine) with yoghurt and garlic

    1 hour 20 min

    Unusual and simple first course made with eggplant, yoghurt and garlic. This recipe originally came from my Danish aunt.

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 1 long (rather than fat) aubergine (eggplant)
    • couple glugs olive oil
    • salt and pepper
    • 1 tub natural Greek yoghurt
    • 1 or 2 cloves garlic (very strong as eaten raw)
    • sprinkle chopped parsley

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. Slice aubergine thinly and spread out on a paper towel. Salt well. Leave to stand for about an hour and wipe off excess liquid.
    2. Fry in batches in oil and again, drain on paper towels. Mix the yoghurt with the garlic, salt and pepper to taste. To assemble the dish, place a layer of yoghurt followed by a layer of eggplant, and repeat until all used.
    3. Top with parsley and serve with warm bread.

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