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Eggplant Topped with Garlic Yogurt

Eggplant Topped with Garlic Yogurt

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Easy

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30 Min

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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
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

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Carbohydrates
15.73 g
Energy
101.51 kcal
Fats
2.88 g
Protein
5.2 g
Nutrition Table Footer

Recipe steps

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Eggplant Topped with Garlic Yogurt

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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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