Eggplant With Yogurt and Tomato
1 cup plain low-fat yogurt
2 teaspoons finely chopped garlic (divided)
2 tablespoons water
1/2 teaspoon salt, plus more to taste (divided)
1 large eggplant
1/4 cup plus 2 tablespoons vegetable oil (divided)
2 tomatoes
1 whole serrano chile
Dried mint
Recipe Directions
Combine yogurt, 1 teaspoon garlic, water and salt in small bowl. Whisk until mixture is smooth. Set aside. Peel eggplant. Cut in half widthwise, then cut lengthwise into thin, flat slices about 1/4 inch thick. Heat 1/4 cup oil in frying pan over medium heat. When hot, fry eggplant slices a few at a time until lightly browned on both sides; do not crowd pan. Transfer cooked slices to baking dish and keep warm until all slices are cooked. Add more oil if necessary. Heat remaining 2 tablespoons oil in separate saucepan. Add tomatoes, remaining teaspoon garlic, whole chile and salt to taste. Cook 10 minutes or until tomatoes break down and are soft.
Remove and discard chile. Cover bottom of serving plate with half of yogurt mixture. Add half of the eggplant; drizzle with half of the remaining yogurt. Layer remaining eggplant and yogurt. Dollop tomato sauce over the top and sprinkle with mint.