2 eggplants (500 g)
1/4 cup of olive oil
1/2 cup of finely chopped onion
3 cups of diced tomatoes (500 g)
1/2 cup of ground cumin
2 tablespoons of curry powder
2 teaspoons of salt
1 cup of low-fat yogurt
2 eggplants (500 g)
1/4 cup of olive oil
1/2 cup of finely chopped onion
3 cups of diced tomatoes (500 g)
1/2 cup of ground cumin
2 tablespoons of curry powder
2 teaspoons of salt
1 cup of low-fat yogurt
Preheat the oven to 350°F (medium)
Pierce the eggplants with a fork, place them in a baking dish, and bake for 45 minutes until they're tender
Let it cool down
Peel the eggplants and chop the pulp into small pieces
Place the pulp on a strainer and squeeze out all the liquid
Let it rest for 30 minutes to drain
Heat the olive oil in a pan over medium heat
Add the onion and cook until it's soft, stirring occasionally
Add the tomatoes, cumin, curry powder, and salt
Stir for 1 minute
Increase the heat and add the eggplant
Cook, stirring constantly, for 5 minutes until the liquid evaporates
Remove from heat and let it cool down
Add the yogurt to the eggplant and mix well
Check the seasoning, cover, and refrigerate
It can be prepared ahead of time
Serve with Italian bread slices
Serves 8 portions
Each serving has approximately 126 calories.
