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March 02, 2008

Eggplant with Peppers and Yogurt

I may be getting ready to declare victory in my ongoing quest to learn how to cook eggplant properly. I'm not sure that I've figured out what the secret is, though plenty of olive oil does seem to help.

This recipe comes from Mark Bittman's The Best Recipes in the World. It comes fairly close to duplicating an eggplant dish that I used to get at a short-lived Afghan restaurant in Berkeley. Served with a cucumber salad and some pita bread, it makes a quite satisfying meal.

The Ingredients

The Steps

  1. Put 1/3 cup olive oil and all but 1/2 tsp. of the garlic in a large nonstick skillet over medium heat. (I do mean large - I used the 14 inch monster that we usually refer to as "the shield of Achilles" around here. The eggplant reduces in volume quite a bit as it cooks and loses water, but getting it all in the skillet initially is a tight squeeze.)
  2. After about 2 minutes, add the peppers and the eggplant. Cook, stirring occasionally, until everything is tender. (About 25 to 30 minutes.) Add salt and pepper to taste.
  3. Beat the yogurt until it is smooth, then stir in 1/2 tsp. garlic, 1 tbsp. olive oil, and some salt and pepper.
  4. Remove the eggplant and peppers from the pan, pour the sauce over them, and serve hot.

Serves 4.

Posted by spaceling at March 2, 2008 08:31 PM


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