Lebanese Fried Eggplant with Herbs and Yogurt

This delicious Lebanese Fried Eggplant with Herbs and Yogurt is an easy dish that can be served as a side or main course! It’s made with eggplant cubes that are baked until golden brown then topped with herbs and Greek yogurt for an amazing flavor combination!

Cooking Equipment:

Baking sheet, parchment paper, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Middle Eastern

Keywords:

Lebanese, Fried Eggplant, Herbs, Yogurt

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large eggplant (400g), cut into cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon garlic powder

Salt and pepper to taste

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh dill leaves

½ cup plain Greek yogurt

Cooking Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cubed eggplant on the prepared baking sheet and drizzle with olive oil. Sprinkle with cumin, coriander, turmeric, garlic powder, salt and pepper. Toss to coat evenly.

Bake in the preheated oven for 15 minutes or until golden brown and tender.

Meanwhile, combine the parsley, mint and dill in a small bowl. Set aside.

When the eggplant is done baking, remove from the oven and transfer to a serving plate or bowl. Top with the herb mixture and Greek yogurt. Serve warm or at room temperature.

Nutrition:

Calories – 250; Fat – 10g; Carbohydrates – 25g; Protein – 8g; Sodium – 200mg

Rating:

Did You Know?

Tabbouleh is a traditional Lebanese salad that is often served with grilled meats.