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Yield
4 servings (serving size: about 4 eggplant slices, 3/4 cup sauce, and 1/2 cup rice)
Becky Luigart-Stayner

How to Make It

Step 1

To prepare sauce, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add tomato, ginger, and minced garlic; sauté 5 minutes or until tender. Add spinach, and sauté 3 minutes. Add 1 cup water; cook 5 minutes or until liquid evaporates. Remove from heat; cool. Spoon spinach mixture into a food processor; process until smooth. Lightly spoon flour into a measuring cup; level with a knife. Place flour into a small bowl; whisk in 1/4 cup water, 1/4 cup yogurt, and salt. Place spinach mixture in a medium saucepan; stir in flour mixture and remaining yogurt. Cook over medium heat 15 minutes or until the mixture begins to thicken, stirring frequently. Cover and remove from heat.

Step 2

Preheat broiler.

Step 3

To prepare eggplant, place eggplant slices in a single layer on a baking sheet. Combine 1 teaspoon of oil, coriander, turmeric, and 1/4 teaspoon pepper. Using the back of a spoon, spread a small amount of mixture over 1 side of each eggplant slice. Broil 10 minutes or until lightly browned.

Step 4

Heat 2 teaspoons oil in a small skillet over medium heat. Add 1/4 teaspoon pepper and sliced garlic; sauté 1 minute or just until garlic is lightly browned. Remove from heat. Pour warm spinach sauce in a shallow serving dish; top with eggplant. Drizzle with garlic mixture. Serve with rice.

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