Fried eggplant

Ingredients for 2 servings
• 3 cardamom pods
• 1 teaspoon fennel
• 10g fresh ginger
• 1 eggplant, (300 g)
• 300 ml oil
• 225 g yogurt
• 1 teaspoon flour
• 1 tsp turmeric
• Salt, Sugar
• 2 tbsp. Coriander leaves

Time: 35 min

Preparation

1. 3 cardamom pods break. Detach seed and finely crushed with 1 teaspoon fennel seed in a mortar. Peel 10g ginger thinly and chop finely. Brush 1 eggplant (300 g) and peel streaky. Eggplant into 1/2 cm thick slices.

2. Heat 300 ml oil in a pan, fry the eggplant slices in portions until golden brown on both sides over medium high heat. Drain on paper towels.


3. 225 g yogurt and 1 tsp flour mix. Remove oil up to 2 tablespoons of the pan. Ginger is a low heat for 2 minutes. Stir fry. Yoghurt, spice mix, 1 tsp turmeric and salt while stirring with a whisk. Boil and boil for 2-3 minutes.. Eggplant folds and season with 1 pinch of sugar. Sprinkle with 2 tablespoons chopped coriander leaves.


Nutritional information per serving: 474 kcal
• 6 grams protein
• 44 g fat
• 12 g carbohydrates