India is considered the birthplace of eggplant, but due to its taste qualities and benefits, this vegetable is loved all over the world. Eggplant great snacks are obtained, for this they are pre-fried or bake in the oven. Fried eggplant goes well with sauce of yogurt, olive oil, garlic and peppermint, easy and prepare quickly, and can be served as an independent meals or garnish. Nutritional value of one serving: (4 total) Calories one 10, total fat 7 g., Saturated fat g., Proteins 3 g., Carbohydrates 11 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large eggplant weighing about 680 gr.
- 2 tbsp. l olive oil
- 2 garlic cloves, finely chopped
- 1/4 Art. Greek yogurt with a fat content of 2%
- 1 tsp dried mint
- 1/2 tsp ground cumin
- Pinch of cayenne pepper
Recipes with similar ingredients: eggplant, cayenne pepper ground, cumin, mint, yogurt
Recipe preparation:
- Peel the eggplant with a peeler and chop their slices a little more than a centimeter thick. Sprinkle generously slices with salt, put in a colander and leave for 30 minutes. Then rinse with cold water and shake water.
- Meanwhile, in a small glass bowl, mix the olive oil and garlic, then heat in the microwave until oil will not become hot and will not bubble, about 20 seconds. AT mix yogurt, mint, cumin, cayenne together in a small bowl pepper, 2 tbsp. l water and salt to taste.
- Preheat the grill pan over medium heat or preheat outdoor grill to medium temperature. Lubricate the eggplant slices with both sides with an oil-garlic mixture. Cook’s Notes When frying eggplant, carefully ensure that the slices are fried evenly. Turn them over often so that they do not burn on the hot grill. before they are completely fried. If you use grill pan, you might want to fry the eggplant in two intake to avoid overflowing the pan.
- Fry until the eggplant is lightly browned and tender. turning them periodically, about 15 minutes. Pour slices eggplant yogurt dressing.
