Ingredients:
- 3 large Italian eggplants- 2 medium yellow onions
- 1 can (8 oz) of tomato sauce
- 1 chili pepper (for some heat)
- 1 tablespoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 tablespoon black pepper
- 16 oz plain Greek yogurt
- 3 cloves of garlic
- Mint for garnish (fresh or dried)
Instructions:
1. Preheat your oven to 375°F (190°C).2. Wash and dry the eggplants. Cut off the tops, then slice them in half lengthwise.
3. Using a knife, carefully scoop out the flesh from the eggplant halves, leaving about a 1/4-inch thick shell. Be sure not to pierce through the skin. Chop the scooped-out eggplant flesh into small pieces and set aside.
4. Dice the onions and garlic finely. Also, finely chop the chili pepper (remove the seeds for less heat if desired).
5. In a large skillet, heat some oil over medium heat. Add the diced onions and garlic and sauté until they become translucent.
6. Add the chopped eggplant flesh and cook until it softens and starts to brown.
7. Add the tomato sauce, turmeric, ground coriander, paprika, salt, black pepper, and chili pepper. Mix well and let it simmer for a few minutes until the sauce thickens slightly.
8. In a separate bowl, mix the plain Greek yogurt until it's smooth.
9. Fill the scooped-out eggplant halves with the sautéed mixture from the skillet.
10. Place the stuffed eggplants in a baking dish and cover them with the yogurt mixture.
11. Bake in the preheated oven for about 40-45 minutes, or until the eggplants are tender and the yogurt sauce has set and turned slightly golden.
12. Once done, remove from the oven and let it cool for a few minutes.
13. Garnish with fresh or dried mint before serving.
