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Lebanese Main course

Eggplant Topped with Garlic Yogurt

0
30Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1000 g
Eggplant
300 g
Vegetable oil, palm kernel
10 g
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
618.71 kcal
Protein
5.2 g
Carbohydrates
15.73 g
Fats
62.88 g
Information per serving
Lets Cook

Instruction

30 Minutes
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.
Eggplant Topped with Garlic Yogurt

Step 1 of 4

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

Eggplant Topped with Garlic Yogurt

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.

Eggplant Topped with Garlic Yogurt

Step 3 of 4

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

Eggplant Topped with Garlic Yogurt

Step 4 of 4

Garnish with fried onions and serve warm.

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