Ingredients
Scale
- 2 lbs. eggplant, peeled and sliced 1 cm
- 2 teaspoons salt
- 1 cup frying oil (canola, vegetable, or sunflower oil)
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon turmeric
- 1 teaspoon Aleppo pepper flakes
- 14 oz. canned diced tomatoes
- 4 teaspoons tomato paste
- 2 teaspoons brown sugar (or coconut sugar)
- ½ teaspoon salt (or to taste)
- 1 cup unsweetened plant-based yogurt
- 1 teaspoon lemon zest
- 1 teaspoon garlic, finely minced
- 2 teaspoons mint, minced
- 2 teaspoons parsley, minced
- ¼ teaspoon salt
- Parsley leaves, for garnish
- Dried mint, for garnish
- Red onion, very finely minced, for garnish
Instructions
- 1. Prepare the eggplant: Slice and salt the eggplant, letting it sit in a colander for 30 minutes to draw out moisture. Rinse and pat dry.
- 2. Fry the eggplant: Heat oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, then drain on paper towels.
- 3. Make the tomato sauce: Sauté garlic and spices in olive oil, then add diced tomatoes, tomato paste, brown sugar, and salt. Simmer until thickened.
- 4. Prepare the herbed yogurt: Mix plant-based yogurt with lemon zest, garlic, mint, parsley, and salt until well combined.
- 5. Assemble: Layer herb yogurt, tomato sauce, and fried eggplant in a serving dish. Top with more sauce and yogurt before garnishing with parsley leaves and red onion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 235
- Sugar: 5g
- Sodium: 682mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg