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Eggplant Salad with Yogurt  
Recipe Number: 169
Contributor: Azat Aslanyan
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: 15 Minutes
Difficulty: Easy
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3 large, oval eggplants
1/2 cup vegetable oil
For Yogurt Sauce:
2 cups yogurt
1/2 cup sour cream
2 cloves garlic, crushed
1/4 cup finely chopped walnuts
1/4 cup finely chopped cilantro
ground black pepper
Cooking Instructions:
1. Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Sprinkle slices with salt and place in a bowl. Leave for 30 minutes then drain excess water from eggplants.

2. Heat the oil in a large frying pan and fry eggplant until golden brown on each side. Add more oil to pan if required.

3. Mix yogurt with sour cream in a bowl, then add other sauce ingredients.

4. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Spread the yogurt sauce on top. Repeat, finishing with a layer of yogurt sauce. Cover and chill.

5. Serve garnished with chopped walnuts and cilantro.

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