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Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
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.
Combine yoghurt, milk and garlic, then sprinkle all over the eggplant.
Garnish with fried onions and serve warm.
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