in Middle East

Eggplant slices in yogurt

updated

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Ingredients for 4 servings:

  • 3 m.-large eggplant(s)
  • olive oil
  • 1 ½ cups yogurt
  • 2 large garlic cloves
  • little sugar
  • Salt
  • pepper
  • Mint or parsley, chopped
  • 2 onions, green, cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

typical for Israel

Slice the eggplants, sprinkle with salt, and let them soak for a while. Rinse and pat dry. Brush the slices with oil on both sides, place them on a baking sheet, and bake in a hot oven. When the top is brown, turn the slices over and bake on the other side until brown and soft. Meanwhile, peel and finely chop the garlic, and mix it with the yogurt. Stir the mint and thinly sliced ​​onions into the yogurt and season with salt, pepper, and sugar. Layer the eggplant slices alternately with the yogurt sauce in a bowl. Let them sit in a cool place for half a day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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