Eggplant Topped with Garlic Yogurt

Name: Eggplant Topped with Garlic Yogurt
Prep time: 5 s
Cook time: 30 s
Total time: 30 s
Yield: 5
Cuisine: Lebanese
Ingredients: 1000 grams Eggplant; 1 cube Maggi® Chicken Bouillon; 1 gram salt; 1 gram Ground Black Pepper; 125 grams yogurt; 3 tablespoons Nido; 10 grams Garlic; 50 grams Onion finely chopped

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Easy

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30 Min

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Ingredients

5 Servings

Eggplants, cut into slices

1000 g

Maggi® Chicken Bouillon

1 cube

salt

1 g

Ground Black Pepper

1 g

yogurt

125 g

Nido

3 tbsp

Garlic, finely chopped

10 g

Onions, finely chopped

50 g

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Nutritional Information

Carbohydrates

15.73 g

Energy

101.51 kcal

Fats

2.88 g

Protein

5.2 g

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

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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

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

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Garnish with fried onions and serve warm.

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Eggplant Topped with Garlic Yogurt

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