Lebanese Starter

Eggplant Topped with Garlic Yogurt

Name: Eggplant Topped with Garlic Yogurt
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Lebanese

(0)

30Min

Easy

Ingredients

5 Servings

1000 g

Eggplant

1 cube

Maggi® Chicken Bouillon

1 g

salt

1 g

Ground Black Pepper

125 g

yogurt

3 tbsp

Nido

10 g

Garlic

50 g

Onion, finely chopped

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Nutrition Value

Energy

101.51 kcal

Protein

5.2 g

Carbohydrates

15.73 g

Fats

2.88 g

Information per serving

Step 1
0 Min

Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Step 2
0 Min

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.
Step 3
0 Min

Combine yoghurt, milk and garlic, then sprinkle all over the eggplant.
Step 4
0 Min

Garnish with fried onions and serve warm.

Step 1 of 4

Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.

Step 2 of 4

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.

Step 3 of 4

Combine yoghurt, milk and garlic, then sprinkle all over the eggplant.

Step 4 of 4

Garnish with fried onions and serve warm.

Recipe PDF

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