Easy recipe: Eggplant and yoghurt salad - The Standard Evewoman Magazine
What you will need:
4 eggplants, sliced and fried
1 onion, sliced
1 tomato, sliced
1 teaspoon of minced garlic and ginger
1/2 teaspoon curry powder
2 tablespoons of oil
2 tablespoons tomato purée
Juice of one lime
500 ml thick plain yoghurt
Salt to taste
What to do:
In a pan over medium heat, add the oil and sauté the onions until soft. Add the minced garlic, ginger, curry powder, tomato paste and lime juice. Cook for about 3 minutes, then add the sliced tomatoes and fried eggplants.
Mix well, season with salt and serve with plain yoghurt layered on a deep plate. Garnish with some fresh coriander.
Enjoy with toasted bread or on its own.
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