Fried Eggplant & Yogurt with Spinach

Fried Eggplant

Provided by: Reyna Simnegar


·    2 eggplants, unpeeled, washed and cut into slices 1/3 inch thick

·    5 tablespoons kosher salt

·    canola oil or spray

·    1 tablespoon chopped parsley, for garnish (optional)

Layer the eggplant slices in a large colander, sprinkling generously with kosher salt between layers. Let stand for 30 minutes.

 Rinse the eggplants in the same colander to wash off the extra salt. Dry with paper towels.

Frying Method:

 Add canola oil to one-quarter of the depth of a very large skillet. Place over medium heat   until the oil sizzles when a drop of water is drizzled onto it.

 While the oil heats, make the garnish sauce by combining all ingredients. Set aside. Fry the eggplant slices in a single layer for 1 minute on each side or until slightly brown  on both sides.

 Drain on paper towels and serve with parsley as garnish, or drizzle garnish on top.

 Broiling Method:
Preheat the oven to a broil Spray 2 cookie sheets with oil. Place the eggplant slices on the sheets in a single layer and spray with oil.
Broil on rack closest to the flame for 5 to 7 minutes or until the eggplant slices are slightly brown.
Carefully remove the cookie sheets from the oven and flip the eggplant slices with a spatula or food tongs. Spray more oil on the eggplants and return to the oven to broil for additional 5 to 7 minutes.
Make the garnish by combining all ingredients.
 Remove eggplants from the oven and serve with the garnish and chopped parsley.

Yield: Serves 4 to 6

 Yogurt with Spinach


·    2 cups onions, finely chopped

·    2 garlic cloves, pressed or finely minced

·    3 tablespoons canola oil

·    ¼ teaspoon turmeric

·    1(16 ounce) package frozen chopped spinach, defrosted and drained

·    teaspoon salt

·    ½ teaspoon pepper

·    cups low-fat plain yogurt

 In a small saucepan, fry onions, turmeric, and garlic in oil until slightly golden (about 10 minutes). Add spinach, salt, and pepper, and cook for additional 5 minutes, mixing well. Set aside to cool.
Once cooled, add the yogurt and mix well. Serve in bowl and decorate with fresh or dried mint. This dish is absolutely delicious accompanied by lavash and potato chips.

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