Eggplant with Minty Tomato Sauce and Yogurt
Yield: 3-4 servings
pounds eggplant (the large variety)
cup plain yogurt
or canola oil for deep-frying
mint sprigs or leaves for garnishing
Minty Tomato Sauce
cup peanut or canola oil
medium onion, very finely chopped
garlic cloves, peeled and very finely chopped
plum tomatoes from a can, finely chopped, plus ¼ cup of the can
Tablespoons fresh mint leaves, chopped
teaspoon ground cumin
teaspoon ground coriander
ground black pepper
the ends of the eggplant and cut it crosswise into 1-inch-thick slices.
Put the slices in a single layer in a large platter or a lasagna-type
dish. Sprinkle the salt over both sides, rubbing it in well. Set aside
for 1 hour.
Meanwhile, make the tomato sauce. Put the oil in a large, nonstick frying
pan and set over medium-high heat. When hot, add the onion. Stir and
fry for 2 to 3 minutes, or until the onion pieces begin to brown at
the edges and then add the garlic. Stir for a few seconds, then add
the tomatoes and the tomato liquid, as well as all the remaining ingredients
for the tomato sauce. Stir to mix. Cover, turn the heat to low, and
cook gently for 10 minutes. Set aside in a warm place.
prepare the yogurt sauce, put the yogurt in a small bowl and beat lightly
with a fork. Just before you sit down to eat, put oil to a depth of
2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium
heat. Take the eggplant slices from the platter and dry them off with
paper towels. When the oil is hot, drop in as many slices as the utensil
will hold easily and fry, turning now and then, for 6 to 7 minutes,
or until both sides are a medium brown color. Drain well on paper towels.
Do a second batch, if needed.
To serve, arrange the eggplant slices in a single layer on a large platter.
Top each slice with a dollop of the tomato sauce and then with a tablespoon
of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately.