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Eggplant Topped with Garlic Yogurt
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Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
5 Portions
+
Eggplant
1000 grams Eggplant
Maggi® Chicken Bouillon
1 cube Maggi® Chicken Bouillon
salt
1 gram salt
Ground Black Pepper
1 gram Ground Black Pepper
yogurt
125 grams yogurt
Nido
3 tablespoons Nido
Garlic
10 grams Garlic
Onion, finely chopped
50 grams Onion, finely chopped
Eggplant Topped with Garlic Yogurt
Nutri value
| Carbohydrates | 15.72 g |
| Energy | 101.51 kcal |
| Fat | 2.88 g |
| Protein | 5.19 g |
| Fiber | 6.36 g |
| Sodium | 482.49 g |
| Sugar | 9.65 g |
Instructions
4 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 4
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Step 1
Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
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2 of 4
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Step 2
Arrange eggplant in an oven tray, season with salt and pepper. Pour dissolved MAGGI® Chicken Bouillon cube over them. Bake in a preheated oven at 180°C for 15-20 mins and remove from oven.
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3 of 4
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Step 3
Combine yoghurt, milk and garlic, then sprinkle all over the eggplant.
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4 of 4
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Step 4
Garnish with fried onions and serve warm.
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Eggplant Topped with Garlic Yogurt
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