Thread: AUBERGINE COOKED IN YOGURT

Was watching a cooking programme and came across this, just changed a few things to make it Dukan Friendly, thinking of making it today


Ingredients

• 400g/14oz small Japanese-style aubergine, thinly sliced into rounds
• good pinch ground turmeric
• salt, to taste
• ½ tsp red chilli powder
• 2 tbsp oil
• 250ml/9fl oz plain fat free yogurt
• 1-1½ tsp sugar (personally i will not use sugar as i dont like the combination of chilli and sugar or sweet and sour taste, anyone wishing can replace this with sweetner i guess)
• 1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar
• handful fresh corriander leaves, chopped, to garnish

Preparation method

• Dust the aubergine slices with the turmeric, salt and half the red chilli powder.
• Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.
• In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.
• Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.
• Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.

2 tbbsp of oil is a lot. We can only have a teaspoon a day.