Ingredients
Scale
- 2 lbs. eggplant, peeled and sliced
- 2 teaspoons salt
- 1 cup frying oil (canola, vegetable, or sunflower)
- 1 tablespoon olive oil
- 4 teaspoons minced garlic
- 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
- 1 cup unsweetened plant-based yogurt
- 1 teaspoon lemon zest
- 1 teaspoon minced garlic
- 2 teaspoons mint, minced
- 2 teaspoons parsley, minced
- ¼ teaspoon salt
- Fresh parsley leaves for garnish
- Dried mint for garnish
- Red onion, very finely minced for garnish
Instructions
- Sprinkle salt on eggplant slices and let sit in a colander for 30 minutes to remove moisture. Rinse and pat dry.
- Heat frying oil in a skillet over medium heat. Fry eggplant slices in batches until golden on both sides; drain on paper towels.
- In a saucepan, heat olive oil and sauté garlic with spices until fragrant. Add canned tomatoes, tomato paste, brown sugar, and salt; simmer until thickened.
- Mix plant-based yogurt with lemon zest, garlic, mint, parsley, and salt.
- Assemble the dish by layering herbed yogurt, tomato sauce, and fried eggplant in a serving dish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg