Eggplant in Spicy Yogurt Sauce

June 27, 2009 By: Megabeth Category: Main Dishes Print This Post Print This Post

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This is an easy, throw together recipe that only requires two major ingredients and a fully loaded spice cabinet. You can, of course, get creative on the spices but this can give you an idea of where to start.

Eggplant in Spicy Yogurt Sauce
by Megabeth

1 large eggplant, cut into 1/2 inch slices
1/4 teaspoon turmeric
1 teaspoon chili powder
1 1/2 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt

Yogurt Sauce
1 cup plain yogurt
1 clove garlic, minced
1/8 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/4 teaspoon sea salt
canola oil spray

Preheat oven to 425 degrees.

For the spice rub, combine all spices in a small bowl.


Spread some aluminum foil on a baking sheet. Place eggplants on sheet and spray one side with canola spray.


Sprinkle some of the spice rub on each eggplant. Flip eggplant over and repeat with canola spray and spices.


Bake until golden brown or cooked to your preferred “doneness” – about 15-20 minutes.


Meanwhile, in small bowl, combine yogurt and the rest of spices.


Drizzle on cooked eggplant and serve.

0 Comments to “Eggplant in Spicy Yogurt Sauce”

  1. Sounds awesome. We’re huge fans of eggplants in this household.

    Which reminds me, let me know if/when you want me to pull some of those recipes from our Iranian cookbooks. I’ll sit L. down to transcribe some of the changes he makes to recipes (especially for the eggplant khoresht).
    Off topic (sort of) questions:
    Do you have any middle eastern–specifically Persian minimarts or something–near you, by the way? One of my favorite Persian eggplant recipes uses this thing called “kashk” which is a whey based product (can be in liquid or solid form), and while I know some people substitute greek yogurt instead, it’s definitely not the same thing. We’re actually very low on our stash, so I’ve been trying to figure out where the nearest place is to buy some (seeing as we’ve been used to having it brought over for us…shhhh…). I know the DC/Virginia/Maryland area has the biggest population of Iranians on the east coast, so figured I’d ask!

  2. Megabeth says:

    I have a friend at work that is Iranian. I will ask him where he gets his goods. If I can find an outlet for kashk, I’ll go and check it out and try to get you some.

    Meanwhile, if you have any good eggplant recipes, I’d love to try them especially with any good hints and changes. I’ll try to do them justice here!


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