Name: Griddle-Cooked Eggplant WITH A GARLIC-YOGURT SAUCE
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 pounds eggplant (stem removed, sliced lengthwise into ¼-inch-thick slices); 1.5 teaspoons coarse or kosher salt; 2 tablespoons canola oil; 1 cup plain yogurt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons finely chopped fresh mint leaves; 2 tablespoons finely chopped fresh curry leaves; 2 large cloves garlic (finely chopped); 2 fresh green Thai, cayenne, or serrano chiles (stems removed, finely chopped (do not remove the seeds))

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Griddle-Cooked Eggplant WITH A GARLIC-YOGURT SAUCE — Formulation & Method | CuliNect