Stewed eggplant in tomatoes with yogurt is a simple and quick fit dish made with eggplant. How to make a quick eggplant dish? Discover the recipe for pan-cooked eggplant!
Stewed eggplant in tomatoes with yogurt is an easy and quick diet dish made with eggplant and canned tomatoes.
Stewed eggplant in tomatoes tastes great on its own or as a side dish, for example with meat, boiled potatoes, or bread.
Eggplant is nutritious and low in calories. It is an excellent source of fiber, potassium, phosphorus, magnesium, calcium, folic acid, vitamin A, and vitamin C. It can be prepared in many delicious ways, and here is one of the simplest and quickest.
Natural yogurt is produced by fermenting milk with specific strains of bacteria. Its most important property is its beneficial effect on the immune system. Additionally, it has a positive impact on bones, the digestive system and blood pressure control. The probiotic bacteria in yogurt help maintain a healthy gut flora.
How to prepare eggplant in a pan? Discover a simple recipe for stewed eggplant in tomatoes!
Ingredients
Method
- Wash, dry, and cut the eggplant into small cubes. Place in a bowl and lightly salt.
- Peel and finely chop the onion and garlic. Heat the oil in a pan. After a moment, add the onion and garlic. Sauté for a few minutes, stirring occasionally.
- Add the eggplant. Cook over medium heat for about 5 minutes, stirring occasionally.
- Then reduce the heat and add the canned tomatoes (including the juice). Simmer covered until soft, about 15 minutes, stirring occasionally. Season with salt, pepper, and chili towards the end.
- Transfer to a plate. Top with yogurt and chopped parsley.
