Eggplant Topped with Garlic Yogurt
Easy
•30 Min
Share recipe
Ingredients
5
Servings
ingredient_quantity
recipe ingredient
Eggplants, cut into slices
1000
g
Maggi® Chicken Bouillon
1
cube
salt
1
g
Ground Black Pepper
1
g
yogurt
125
g
Nido
3
tbsp
Garlic, finely chopped
10
g
Onions, finely chopped
50
g
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
15.73 g
Energy
101.51 kcal
Fats
2.88 g
Protein
5.2 g
Nutrition Table Footer
Recipe steps
0 min
Step 1
Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Recipe steps
0 min
Step 2
Arrange eggplant in an oven tray, season with salt and pepper. Pour dissolved MAGGI® Chicken Bouillon cube over them. Bake in a preheated oven at 180°C for 15-20
Recipe steps
0 min
Step 3
Combine yoghurt, milk and garlic, then sprinkle all over the eggplant.
Recipe steps
0 min
Step 4
Garnish with fried onions and serve warm.