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Eggplant Topped with Garlic Yogurt
Lebanese Starter

Eggplant Topped with Garlic Yogurt

(0)
30Min
Easy
Recipe Adimo
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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:

ingredient_quantity
recipe ingredient
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

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.

Recipe PDF

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