|
|
Raita
| 1 |
medium cucumber |
1 |
| 2 |
medium tomatoes |
2 |
| 1 tbsp. |
onion, finely chopped |
15 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| ¼ cup |
parsley, freshly chopped |
60 ml |
| 1 tsp. |
fresh cilantro, chopped |
5 ml |
| 1 tsp. |
cumin |
5 ml |
| ¼ tsp. |
fennel seeds |
1 ml |
| |
|
|
Peel cucumber and remove seeds. Cut into thin slices, core
tomatoes and cut into ½" (1 cm) cubes. Toss with cucumbers
and onion. Drain off any liquid. Add yogurt, parsley, cilantro,
cumin and fennel. Refrigerate until ready to serve. Serves
4.
Baked Aubergine (Eggplant)
| 3 tbsp. |
olive oil |
45 ml |
| 1 |
onion, chopped |
1 |
| 1 lb. |
eggplant, unpeeled |
500 g |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 3 tbsp. |
fresh mint, chopped |
45 ml |
| 2 |
cloves garlic, minced |
2 |
| ¼ tsp. |
salt |
1 ml |
| |
freshly ground pepper |
|
| |
paprika |
|
Cook onion in oil until softened. Remove onion and set aside.
Cut eggplant into ¼" slices. Brush remaining oil on
eggplant slices and arrange in single layer on baking sheet.
Bake at 400F. (200C) until tender and soft, about 15 minutes.
In ungreased casserole dish, alternate layers of eggplant
and onions. Combine yogurt, mint, garlic, salt, and pepper
and drizzle over eggplant slices. Sprinkle with paprika. Bake
at 350F. (180C) until hot and bubbly, about 15 minutes. Serves
6.
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