Adils' Eggplant Yoghurt
A flavorful Indian-inspired dish featuring roasted eggplant blended with aromatic spices, fresh coriander, and creamy yoghurt, perfect for a comforting vegetarian meal or side dish.
Ingredients
Instructions
- Preheat oven to 400°F.
- Make 5 or 6 deep slits in the eggplant and place it in a shallow baking dish.
- Roast the eggplant for 45 minutes.
- Allow the eggplant to cool, then peel and chop the pulp.
- In a pan, heat 2 tablespoons of vegetable oil.
- Add chopped onions and cook until translucent.
- Stir in salt and garam masala, cooking for 1-2 minutes.
- Add chopped tomato and cook until soft.
- Mix in chopped eggplant pulp, cook for a few minutes to combine flavors.
- Remove from heat and stir in fresh coriander.
- Serve the eggplant mixture topped with plain yoghurt.
Tips & Substitutions
To enhance the flavor of your Adils' Eggplant Yoghurt, consider roasting the eggplant on a grill for a smoky taste. If you're short on time, you can use canned tomatoes instead of fresh. For a spicier kick, add chili powder to the mixture. If you're vegetarian, ensure your yoghurt is rennet-free.
Serving Suggestions
Serve Adils' Eggplant Yoghurt with warm Piki(Indian Bread) or alongside Punjabi Chana(Spicy Garbanzo Beans) for a hearty meal. This dish pairs beautifully with a side of Curd And Onion Chutney to balance the flavors. Garnish with extra fresh coriander for a vibrant presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water if necessary to maintain moisture. Avoid microwaving as it can alter the texture of the eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Adils' Eggplant Yoghurt contains roughly 139 calories, with 2g protein, 13g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1925mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of eggplant?
Yes, you can use other varieties like Japanese or Italian eggplant. Just keep in mind that the cooking time may vary slightly, so adjust accordingly to ensure they are tender and properly cooked.
What can I substitute for plain yoghurt?
If you want a dairy-free option, use a plant-based yoghurt made from almond, coconut, or soy. For a tangy flavor similar to yoghurt, you can also try mixing tahini with a bit of lemon juice.
How can I make this dish spicier?
To increase the heat, you can add chopped green chilies or a pinch of cayenne pepper when cooking the onions. Additionally, serve with a spicy chutney on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).