Source: dLife

Cooked eggplant with onion, garlic, ginger, and low-fat plain yogurt make this recipe quite a taste treat!

Servings

2 whole eggplant (about 3/4 pounds each)
1 canola cooking spray
1 tsp Margarine, 80% fat
2 medium onions , chopped
2 medium garlic cloves , minced
1 tbsp fresh ginger root , grated
0.5 tsp ground turmeric
1 tsp ground coriander
0.12 tsp hot red pepper flakes
0.5 tsp salt (optional)
0.5 tsp sweetener (sugar substitute)
0.25 cup cold water
1 cup lowfat plain yogurt

1 Preheat the oven to 400 degrees F.
2 Bake the eggplant on a cooking sheet for 12 minutes until the skin turns black, turning once. Remove and allow to cool. Remove the stalk and skin and chop fine. Set aside.
3 Lightly spray a covered nonstick skillet with cooking spray. Add the margarine and chopped onions; cook, stirring every so often until the onions begin to change color.
4 Add the garlic and ginger, stirring well. Cook for an additional 2 minutes. Put in the turmeric, coriander, red pepper flakes, salt, sugar substitute, and water. Simmer for 2 minutes.
5 Add the finely chopped eggplant. Cover the pan and simmer for 5 minutes. Remove the lid and mix in the yogurt a little at a time. Reheat, but do not bring to a boil. Serve right away.

A unique side perfect for your next dinner party!