Iftar Recipes

Eggplant Topped with Garlic Yogurt

Name: Eggplant Topped with Garlic Yogurt
Prep time: PTM
Cook time: PTM
Ingredients: 3 tablespoons milk powder; 2 cloves garlic crushed; Pinch of salt:; 4 medium Eggplants; 3 cups oil for deep frying; 1 cube MAGGI Chicken Stock; 1 pinch Salt; 1 pinch ground pepper; 1 cup yoghurt; 3 tablespoons milk powder; 2 cloves Garlic crushed; 50 g Onion

INGREDIENTS
HOW TO PREPARE
NUTRITIONAL INFORMATION
REVIEWS

3 tablespoons milk powder
2 cloves garlic crushed
Pinch of salt:
4 medium Eggplants
3 cups oil for deep frying
1 cube MAGGI Chicken Stock
1 pinch Salt
1 pinch ground pepper
1 cup yoghurt
3 tablespoons milk powder
2 cloves Garlic crushed
50 g Onion

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INGREDIENTS

Eggplant Topped with Garlic Yogurt with

3 tablespoons milk powder
2 cloves garlic crushed
Pinch of salt:
4 medium Eggplants
3 cups oil for deep frying
1 cube MAGGI Chicken Stock
1 pinch Salt
1 pinch ground pepper
1 cup yoghurt
3 tablespoons milk powder
2 cloves Garlic crushed
50 g Onion

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HOW TO PREPARE

Eggplant Topped with Garlic Yogurt with

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