2 eggplants (500 g)
1/4 cup of olive oil
1/2 cup of chopped onion
3 cups of diced tomatoes (500 g)
1/2 cup of chopped cilantro
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 chopped onion
3 cups of diced tomatoes (500 g)
1/2 cup of chopped cilantro
2 tablespoons of curry powder
2 teaspoons of salt
1 cup of low-fat yogurt
Preheat the oven to 180°C (medium)
Poke some holes in the eggplants with a fork, arrange them on a baking sheet, and bake for 45 minutes until they're soft
Let them cool down
Peel the eggplants and chop the flesh into small pieces
Scoop the pulp onto a strainer and press out all the liquid
Let it sit for 30 minutes to drain off the excess moisture
Heat some olive oil in a pan over medium heat
Add the onion and cook until it's soft, stirring occasionally
Add the tomatoes, cilantro, and curry powder, and stir for 1 minute
Increase the heat and add the eggplant pieces
Cook, stirring constantly, for 5 minutes or until the liquid has evaporated
Remove from heat and let cool down
Add the yogurt to the eggplant mixture and mix well
Check the seasoning, cover, and refrigerate overnight
You can prepare it ahead of time.
