Pan-fried eggplant with yogurt

Name: Pan-fried eggplant with yogurt
Ingredients: 600 g eggplant (2 medium); 1 chili pepper (10 g); 45 ml oil; 2 garlic cloves; 1 teaspoon salt; 1/4 teaspoon ground pepper; 10 g chopped parsley; 200 g Greek yogurt; 5 g chopped parsley

Appetizers - Pan-fried eggplant with yogurt by Ica F. - Recipia

Pan-fried eggplant with yogurt is an appetizer of browned cubes with garlic and Greek yogurt spooned over the top. The chili pepper and parsley give it a bold flavor, while the cubes stay soft under the creamy layer of yogurt. I choose firm, medium-sized eggplants so I can cut them into cubes of similar size. Prep: 15 minutes. Cook: 15 minutes. Rest: 5 minutes. Total time: 35 minutes. Serves: 4. About 190 kcal and 6 g protein per serving.

Ingredients

600 g eggplant (2 medium)
1 chili pepper (10 g)
45 ml oil
2 garlic cloves
1 teaspoon salt
1/4 teaspoon ground pepper
10 g chopped parsley
200 g Greek yogurt
5 g chopped parsley

Preparation

1. Cut the eggplants into cubes about 2 cm across and slice the chili pepper into rounds. Heat the oil in a wide frying pan over medium heat, add the eggplant and chili, and cook for 15 minutes, stirring now and then, until the eggplant softens and browns. 2. Transfer the cubes to a paper towel and leave them for 5 minutes to drain off excess oil. 3. Chop the garlic and parsley for the mixture. Put the eggplant in a bowl, add the garlic, salt, pepper and 10 g parsley, then mix well. 4. Spoon the Greek yogurt over the top and sprinkle with the remaining parsley.

Notes

Store in a covered container in the fridge for up to 3 days. The yogurt may release a little liquid, so stir before serving. Serve the appetizer with toasted bread so you can scoop up any yogurt left on the plate. Firm eggplants with glossy skin are easier to cut; larger cubes may need a few extra minutes. If you washed them, dry them well, and I don't hurry the draining on the paper towel while there is still oil shining on the surface. For a dairy-free version, use 200 g unsweetened plant-based yogurt; the version with Greek yogurt contains dairy.