Name: Yoghurt eggplants
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 2 onions, halved, finely sliced; 1 tablespoon mild curry paste; 1 small red chilli, finely chopped; 2 teaspoon finely chopped ginger; 8 lady finger eggplants, roughly chopped; 400 gram can diced tomatoes; 1 cup natural yoghurt; 1/4 cup chopped coriander

Yoghurt eggplants

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

2 onions, halved, finely sliced

1 tablespoon mild curry paste

1 small red chilli, finely chopped

2 teaspoon finely chopped ginger

8 lady finger eggplants, roughly chopped

400 gram can diced tomatoes

1 cup natural yoghurt

1/4 cup chopped coriander

Method

1.Heat oil in a large frying pan on medium. Add onion, curry paste, chilli and ginger. Cook, stirring, for 3-4 minutes, until onion has softened.

2.Stir in eggplant and tomatoes. Simmer, covered, for 15-20 minutes, until eggplant is tender.

3.Remove from heat. Gently mix yoghurt and coriander through. Serve as an accompaniment to other curries or as a main meal with rice.

Add fresh coriander at the end of cooking to retain that delicious fresh coriander flavour and aroma.
Note

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Ingredients

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