Ingredients
Scale
- 2 lbs eggplant
- 2 teaspoons salt
- 1 cup frying oil (canola or vegetable)
- 1 tablespoon olive oil
- 4 teaspoons garlic (minced)
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon turmeric
- 1 teaspoon Aleppo pepper flakes
- 14 oz canned diced tomatoes
- 4 teaspoons tomato paste
- 2 teaspoons brown sugar
- ½ teaspoon salt (or to taste)
- 1 cup unsweetened plant-based yogurt
- 1 teaspoon lemon zest
- 1 teaspoon garlic (finely minced)
- 2 teaspoons mint (minced)
- 2 teaspoons parsley (minced)
- ¼ teaspoon salt
- Parsley leaves
- Dried mint
- Red onion (very finely minced)
Instructions
- 1. Slice the eggplant and sprinkle with salt. Let it sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2. Heat oil in a skillet and fry eggplant slices until golden on both sides. Drain on paper towels.
- 3. In a saucepan, sauté garlic and spices in olive oil before adding diced tomatoes, tomato paste, brown sugar, and salt. Simmer until thickened.
- 4. Mix plant-based yogurt with lemon zest, garlic, mint, and parsley.
- 5. In a serving dish, layer herbed yogurt, tomato sauce, and fried eggplant. Top with remaining sauce and yogurt.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg