Here’s the other recipe that Kamila Dandue had featured in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). An amazing gardener, cook and photographer (the photos in the post were taken by her), she turns her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. And, then turns the vegetables into amazing dishes such as this one, and her recently posted recipe for Spicy Basil Pesto.
Kamila occasionally make Eggplant Parmesan and dips, seasoning them with a spice blend prefers. In addition to roasting the eggplant, she often grills it and says this particular recipe can be adapted to the grill, too.
Roasted Eggplant in Spicy Yogurt
Yield: About 4 side servings
INGREDIENTS:
Eggplant
3 to 4 long eggplants or 1 large, cut into 1/4-inch slices
Olive oil
1/4 teaspoon turmeric powder
1/2 to 1 teaspoon chili powder
1/2 to 1 teaspoon coriander powder
1/4 teaspoon black pepper
Salt to taste
Yogurt Sauce
1 cup plain yogurt
1/3 cup buttermilk or water
1/4 to 1/2 teaspoon each: chili powder, paprika, cumin powder & coriander powder
Salt to taste
2 tablespoons fresh coriander leaves, chopped, if available
INSTRUCTIONS:
1. Preheat oven to 425 degrees F.
2. Place foil or parchment paper on baking sheet for easy clean up.
3. Place eggplant slices on baking sheet, spray or brush with olive oil.
4. Mix all eggplant spices together in a small bowl. Sprinkle over eggplant slices; turn and repeat.
5. Bake/roast about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool.
6. Yogurt Sauce: Mix all sauce ingredient together in a bowl. Spread some yogurt sauce on serving plate/platter. Place eggplant slices on top of yogurt sauce and drizzle with additional sauce. Sprinkle with coriander leaves.
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