Recipe: Eggplant and Laban (Yogurt)

by Habeeb Salloum, Apr 1, 2006 | Destinations: Iraq / Baghdad

Serves about 6

1 medium eggplant, about 1 pound
1 teaspoon salt
1/2 cup vegetable oil
1 cup plain yogurt 2 tablespoons finely chopped fresh coriander leaves
4 cloves garlic, crushed
1/2 teaspoon pepper
1/2 teaspoon cumin

Peel eggplant, then cut in half and slice into 1/4 inch thick slices lengthwise. Place on a platter and sprinkle with 1/2 teaspoon of the salt and set aside.

Heat the oil in a frying pan, then fry eggplant until they turn lightly golden, adding more oil if necessary. Drain on paper-towels, then arrange on serving platter.

Thoroughly mix remaining ingredients, including remaining salt, then pour evenly over eggplant slices and serve.

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