Sweet-and-Sour Eggplant Naan With Yogurt and Herbs, Stephanie Izard

1. Preheat oven to 375 degrees. Set a large sauté pan over medium heat and swirl in oil. Once oil is hot, add onions and garlic. Gently sauté until onions are soft and translucent but not browned, about 7 minutes. Increase heat to medium-high, add chili and cook until fragrant, 1-2 minutes. 2. Add eggplant, tomatillos and tomatoes to pan. Stir to coat vegetables in onion mixture. Cook until vegetables begin to break down, about 7 minutes. Season with salt and pepper. Add sugar, wine and vinegar

Yield: 4 servings
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  • 2 pound(s) eggplant


  1. Sweet-and-Sour Eggplant Naan With Yogurt and Herbs
  2. Total time: 35 minutes Serves: 4

  3. 2 tablespoons olive oil, plus more for brushing bread

  4. 1 cup diced yellow onion

  5. 2 cloves garlic, smashed and thinly sliced

  6. ½ fresh Poblano chili, stemmed, seeded, deveined and thinly sliced crosswise

  7. 2 pounds eggplant, cut into ½-inch dice

  8. 2 cups diced tomatillos

  9. 1 cup red grape tomatoes

  10. Salt and freshly ground black pepper

  11. 2 tablespoons sugar

  12. 3 tablespoons white wine

  13. 3 tablespoon white wine vinegar

  14. 2 tablespoons fresh tarragon

  15. 1 cup Greek yogurt

  16. Juice of ½ small lemon

  17. 4 pieces naan bread

  18. 2 tablespoons mixed basil, cilantro and/or chives, roughly chopped
July 2013

This recipe is a personal recipe added by Donmaculsay and has not been tested or endorsed by MyRecipes.

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