Ingredients
4 medium eggplants or 1 kg
3 cups oil for deep frying
1 cube MAGGI® Chicken Bouillon, 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
Preparation
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 Bouillon 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.
