Spciy Pan-Fried Eggplant with Tomatoes and Yogurt
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup plain yogurt 4 garlic cloves, minced 2 teaspoons dried mint
8 plum tomatoes (about 1-1/4 pounds) 6 tablespoons (or more) olive oil 8 1/3-inch-round eggplant slices (from 1 large eggplant)
1/4 teaspoon dried crushed red pepper



1 Mix yogurt, 2 minced garlic cloves and mint in small bowl. Let stand 30 minutes.
2 Cook tomatoes in large pot of boiling salted water 30 seconds. Drain. Transfer to bowl of cold water and cool. Peel, seed and chop tomatoes. (Yogurt sauce and tomatoes can be prepared 1 day ahead. Cover separately and chill.)
3 Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle eggplant with 1/8 teaspoon dried red pepper, salt and pepper. Working in batches, add to skillet and cook until tender and just beginning to brown, adding more oil as necessary, about 4 minutes per side.
4 Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add remaining 2 minced garlic cloves; saute 30 seconds. Add tomatoes and 1/8 teaspoon dried red pepper and cook until softened and juices begin to thicken, stirring occasionally, about 10 minutes. Season to taste with salt and pepper.
5 Spoon tomato mixture onto plates. Top with eggplant and yogurt sauce.

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