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Ramadan recipes

Eggplant Topped with Garlic Yogurt Recipe

Eggplant Topped with Garlic Yogurt


Total Time :
Serves 5


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.

Nutritional Information

Per Portion of 300g

Energy : 373.00 Kcal
Protein : 4.80 g
Carbohydrate : 17.00 g
Fats : 33.00 g

Your Grocery List

  • 4 medium eggplants or 1 kg
  • 3 cups oil for deep frying
  • 1 cube MAGGI® Chicken Stock Bouillon Cube, dissolved in 1 cup or 250ml water
  • Pinch of salt, to taste
  • Pinch of ground pepper, to taste
  • ½ cup yoghurt or 125 g
  • 3 tablespoons milk powder
  • 2 cloves garlic, crushed
  • 50 g onion, cut into thin slices and fried

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