Eggplant Brochettes With Yogurt Coriander Sauce Recipes

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EGGPLANT BROCHETTES WITH YOGURT CORIANDER SAUCE



Eggplant Brochettes With Yogurt Coriander Sauce image

Provided by Moira Hodgson

Categories     sauces and gravies, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large or four baby eggplant
Coarse salt
1 cup plain yogurt
1 clove garlic, peeled (green part removed)
1/2 cup fresh coriander or basil leaves
Lemon juice to taste
Freshly ground pepper to taste
3 firm ripe tomatoes
1 medium onion
1/4 to 1/2 cup olive oil

Steps:

  • Slice the eggplant in half-inch cubes. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Make the sauce. Combine the yogurt, garlic and coriander in a food processor. Process until smooth and season to taste with salt and pepper. Set aside.
  • Preheat coals. Cut the tomatoes and onion into quarters. Cut the quarters in half and separate the layers of onion. Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion. Brush with oil and grill until done. Serve the yogurt coriander sauce on the side.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 582 milligrams, Sugar 8 grams

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