I’ve been spending way too much time trying to figure out the best presentation for my blog, that I’ve been kind of distracted from my kitchen time. At this point, I’m still very much struggling with the indexing of my recipes, but decided to stop obsessing about it, and head to my kitchen instead.
Today I will make one of my husband’s favourite starters:
Eggplant & Yoghurt.
We first tasted this dish a few years back in a local restaurant, but never thought of recreating it until fairly recently. As it turns out, it is extremely easy to prepare, quick, and always a success.
1 large eggplant
one large ripe tomatoes
2 green onions
1 1/2 cups thick Greek Yoghurt
some parsley for garnish
slice eggplant into 1cm-thick rounds (¼ of an inch)
fry in vegetable oil on both sides until golden brown
drain on kitchen paper
(At this point you can arrange your eggplant into stacks of 3, starting with a large slice, a smaller one on top of it, and a smaller one on top of that. With one large eggplant, I usually end up with 4 stacks of 3, which are enough for 4 starters of 1 stack each, or 2 main dishes of 2 stacks each).
cut tomato into small cubes
slice the green onions
place tomatoes & onions in pan, sprinkle with sea salt, add some olive oil. Sautee (not for too long) until thick-ish
place yoghurt in a bowl, add salt to taste, some olive oil, and mix well with a spoon until smooth.
That’s all the work, the rest is just assembling!
Place one slice eggplant, smear it with one soup spoon sauce, repeat with the 2nd and 3rd slice. Top the 3rd slice, with one soup spoon yoghurt. Sprinkle some chopped parsley on top.