Fried Eggplant with Yogurt Sauce

Ibrahim Al-RashidChef

Ingredients

• Eggplant
  800 grams
• Olive oil
  0.5 cup
• Salt
  0
• Yogurt
  1 cup
• Garlic, crushed with half a teaspoon of salt
  2 cloves
• Pomegranate Molasses
  1 teaspoon
• Pomegranate, seeds
  0.3 cup

Steps

1. 1

   Peel the eggplant using a potato peeler; cut into thin slices and sprinkle with salt. Let the salt drain the bitter juice for at least 30 minutes.

   Required Tools:

   🍳

   Peeler

   Knife

   30 min
2. 2

   Dry and fry in olive oil (as needed, 1/4 cup each time), on both sides until browned. Dry and microwave for 30 seconds, and for an additional 30 seconds if not crispy.

   Required Tools:

   Frying Pan

   🍳

   Microwave

   15 min
3. 3

   Prepare the sauce by mixing all the ingredients, and serve the dish with the sauce for dipping.

   Required Tools:

   Mixing Bowl

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Pomegranate Molassesper 100g

Energy250 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate64 g

Total Sugars60 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags