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» How To Make Aubergines (Eggplants) & Yoghurt
How To Make Aubergines (Eggplants) & Yoghurt
2 Medium aubergines (eggplants)
4 tbsp oil Medium onion, sliced
1 tsp white cumin seeds
1 tsp chilli powder
1 tsp slat
3 tbsp natural yoghurt
1/2 tsp mint sauce
Chopped mint leaves, to garnish
Rinse the aubergines and pat dry with paper towels.
Place the aubergines in an ovenproof dish. Bake in a pre-heated oven, 160 degrees C/425 degrees F/Gas mark 3 for 45 minutes. Remove the baked aubergines and leave to cool.
Slice each aubergine in half with a sharp knife and, using a spoon, scoop out the flesh and reserve.
Heat the oil in a heavy-based saucepan. Add the onions annd cumin seeds and fry, stirring constantly for 1-2 mins.
Add the chilli powder, salt, natural yoghurt and the mint sauce to the saucepan and stir the mixture well to combine.
Add the aubergine flesh to the onion and yoghurt mixture in the pan and stir-fry for the 5-7 mins or until all of the liquid has been absorbed and the mixture is quite dry.
Transfer the aubergine mixture to a serving dish and garnish with chopped mint leaves.
Thick natural yoghurt most closely resembles the yoghurt made in many Indian homes.
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