- 1 large eggplant (or 2 small)
- 1 large onion
- 3 tablespoons vegetable oil
- 3 large cloves garlic, diced
- 1/2 teaspoon cumin
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- pince cayenne
- 2 large tomatoes, sliced
- 1 1/2 cups plain yogurt 16 ounce conatainer, drained
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 juice of lemon
- 1 1/2 teaspoons dried mint flakes
- 1/4 cup cilantro, chopped
Peel and cut the eggplant into 1/2 inch slices. Dust the slices liberally with salt, place them in a colander over a sink, and let them drain for 1 to 2 hours. Rinse the slices thoroughly, and dry them off w/paper towels. Saute' the onions in 1 tablespoon of the oil for 3 to 4 minutes until limp, add the garlic and cook another 2 minutes. Transfer the onions and garlic to a separate dish.
Add remaining 2 tablespoons oil and the eggplant slices to the pan. Saute until light brown but not mushy, sprinkling as you go w/the cumin, salt pepper and cayenne.
Remove the eggplant and saute' the tomato slices until they are slightly soft.
For the sauce: Mix together the yogurt, minced garlic salt lemon juice and mint, making sure to rub the mint between your fingers as you add it to release its aroma. Spread half the sauce in a large flat dish, add the eggplant slices in a single layer, top each slice w/sauteed tomatoes and onion-garlic mixture, and then spoon on the rest of the sauce. Sprinkle w/the chopped cilantro leaves. Store in the refrigerator and serve at room temperature.