Eggplant With Coriander, Yogurt And Basil
serves 2-4
Sautéed eggplant gets a creamy texture which is even better paired with an herbed yogurt sauce. Try this with our Herbed Lamb Burgers or another rich, meaty main dish.
2 medium eggplants, cut into 1-inch cubes
salt and pepper
2 teaspoons ground coriander
2 cloves garlic, minced
3 tablespoons vegetable oil
2 tablespoons plain yogurt
10 basil leaves, sliced
prep: 10 minutes
total: 30 minutes
large, nonstick sauté pan
1. Prep all the ingredients. Heat the vegetable oil in a large, nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the eggplant. Shake the pan for the first 10 seconds of cooking to prevent sticking. Leave the cubes alone to brown very well on the first side, 3-5 minutes.
2. Sprinkle in the coriander and stir for 1 minute to coat. Cook, turning occasionally, until the cubes are brown and tender, another 4-6 minutes. Stir in the garlic and cook 30 seconds. Remove the pan from the heat, stir in the yogurt and basil, and serve.
2. Sprinkle in the coriander and stir for 1 minute to coat. Cook, turning occasionally, until the cubes are brown and tender, another 4-6 minutes. Stir in the garlic and cook 30 seconds. Remove the pan from the heat, stir in the yogurt and basil, and serve.
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