Ingredients
Scale
- 500 g eggplants
- 2 tsp garlic
- ¼ cup tomato paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3 tomatoes
- 1 onion
- 2 green chili
- ½ cup water
- vegetable oil
- 1 ½ cups plain yogurt
- ½ cup labneh
- 1 tbsp lemon juice
- lemon zest
- ½ tsp minced garlic
- ⅛ tsp dried dill
- ⅛ tsp dried mint
- sugar
- salt
- pepper
Instructions
- Preheat your oven to 200°C (400°F). Slice the eggplants lengthwise, brush with vegetable oil, and roast for about 25–30 minutes until tender.
- In a frying pan, heat oil over medium heat, sauté garlic, then add tomato paste and spices. Cook for several minutes until fragrant.
- Layer sliced tomatoes, onions, roasted eggplants, green chili, and water in the pan; cover and simmer for 15–20 minutes until thickened.
- For the yogurt sauce, mix yogurt, labneh, lemon juice, minced garlic, dried dill, and dried mint in a bowl.
- To serve, place yogurt as a base on a plate, layer the eggplant mixture on top, drizzle with more yogurt sauce, and garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg