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Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Arrange eggplant in an oven tray, season with salt and pepper. Pour dissolved MAGGI Chicken Stock over them. Bake in a preheated oven at 180°C for 15-20 minutes and remove from oven.
Combine yogurt, milk and garlic, then sprinkle all over the eggplant.
Garnish with fried onions and serve warm.
Per Portion of 300g
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