Eggplant With Yogurt
A creamy, flavorful eggplant dish with aromatic spices and yogurt, perfect as a refreshing appetizer or side for those who enjoy bold, soothing flavors.
Ingredients
Instructions
- Bake the eggplant in a 400°F oven until tender.
- Pierce the eggplant with a fork before baking to allow bitter juices to escape.
- Cool the eggplant by peeling it under running water. Chop the pulp coarsely.
- Saute the chopped onion in vegetable oil slowly, without browning.
- Add ground coriander, curry powder, and salt; cook for about 2 minutes.
- Add the chopped eggplant and simmer while stirring for a few minutes.
- Put the eggplant mixture into a bowl, add the yogurt, and refrigerate.
Tips & Substitutions
To enhance the flavor of the eggplant, consider adding a touch of smoked paprika for a hint of smokiness. If you want a creamier texture, you can substitute some of the yogurt with tahini. Make sure to salt the eggplant before baking to draw out moisture and bitterness. For a spicier kick, add some chopped fresh chili or cayenne pepper to the onion mixture.
Serving Suggestions
This dish pairs beautifully with a side of Tomato And Red Onion Salad With Goat Cheese for a complete meal. Serve it with warm pita bread or over a bed of fluffy rice to soak up the flavors. It also complements grilled meats or can be enjoyed as part of a vegetarian platter alongside other Mediterranean recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the eggplant mixture on the stove over low heat, stirring occasionally to prevent sticking. You can also serve it cold, straight from the fridge, for a refreshing dish or as part of a Mediterranean spread.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Yogurt contains roughly 175 calories, with 5g protein, 26g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (51% of the Daily Value) and iron (29% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1885mg per serving (82% 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 other types of eggplant for this recipe?
Yes, while this recipe is based on standard eggplant, you can experiment with varieties like Japanese or Chinese eggplant, which are sweeter and have fewer seeds. Just adjust the cooking time as needed, since different eggplant types may have varying moisture content.
Is there a dairy-free alternative to yogurt?
Absolutely! For a dairy-free option, you can use coconut yogurt or almond yogurt. Both provide a creamy texture and a hint of flavor that will complement the spices in the dish. Make sure to choose unsweetened varieties for the best results.
What can I add to make this dish more filling?
To make the dish more filling, consider stirring in cooked quinoa or lentils after adding the yogurt. This not only adds protein but also enhances the texture. You can also serve it alongside roasted vegetables or a grain salad for a heartier meal.
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).