MMMMM--------------------------EGGPLANT-------------------------------
1/2 c Vegetable oil; up to 1 c
1 lg Eggplant; peeled; if
-desired, cut into 1" to
-1-1/2" x 4" batons
2 Tomatoes; cored and chopped
2 cl Garlic; minced
1/4 ts Turmeric
1/2 ts Salt
1 1/2 c Yogurt Garlic Sauce; (see
-recipe)
MMMMM--------------------YOGURT GARLIC SAUCE-------------------------
3 c Plain yogurt
3 cl Garlic; up to 4, minced
1 ts Salt; or to taste
Heat the oil in a large skillet until hot. Add the eggplant and saute
until lightly browned. Transfer to a saucepan.
Top the eggplant with the tomatoes, garlic, turmeric, and salt. Cover
the pan with a tight-fitting lid, reduce heat to low, and simmer for
20-25 minutes, until the eggplant is meltingly tender and the juices
have thickened.
Serve with the Yogurt Garlic Sauce.
Yogurt Garlic Sauce:
This recipe yields twice as much sauce as you'll need for the Sauteed
Eggplant. Use leftover sauce on lamb shish kebab, or slices of
roasted leg of lamb.
Combine the yogurt, garlic and salt in a bowl; stir until all
ingredients are well blended.
May be made 1 day ahead.
Cover the container tightly and refrigerate until needed.
