1. Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side). 2. Fry eggplant slices in batches, they are done when they turn a light golden brown. Place cooked eggplant on a paper-towel-covered plate to drain off some of the oil. Allow to cool to room temperature, transfer to serving platter. Spoon yogurt sauce over the top just before serving. Garnish with chopped cilantro if desired. 3. Yogurt Sauce: using a fork, beat the yogurt in a bowl with salt and pepper (to taste) until smooth. ---------------------------------------------------------------------------
Nutrition
Ingredients
