Baked Eggplant in Yogurt

1 eggplant, in 1/2 inch slices
4 tbsp olive oil
4 tbsp salt
2 tbsp Indian Pickling Spice
1 cup yogurt

Spread eggplant slice in a single layer on paper towels. Sprinkle surface with salt. Osmotic pressure will pull moisture out of the eggplant. After 10 minutes, wipe dry and place on greased, foil-lined cookie sheet. Sprinkle with half the spice. Bake in oven preheated to 400 F. After 10 minutes, remove, turn the eggplant slices over and sprinkle other side with remaining spice. Bake another 10 minutes or until approaching dryness.

Arrange eggplant on bottom of a casserole dish. Whip yogurt until liquid and pour over eggplant.

Verdict: Adjust spice to taste. It was almost too hot for me, but the yogurt cuts the heat and picks up some flavor from the spice. Also need to work on slicing eggplant evenly.

Baked Eggplant in Yogurt

1 eggplant, in 1/2 inch slices
4 tbsp olive oil
4 tbsp salt
2 tbsp Indian Pickling Spice
1 cup yogurt

Spread eggplant slice in a single layer on paper towels. Sprinkle surface with salt. Osmotic pressure will pull moisture out of the eggplant. After 10 minutes, wipe dry and place on greased, foil-lined cookie sheet. Sprinkle with half the spice. Bake in oven preheated to 400 F. After 10 minutes, remove, turn the eggplant slices over and sprinkle other side with remaining spice. Bake another 10 minutes or until approaching dryness.

Arrange eggplant on bottom of a casserole dish. Whip yogurt until liquid and pour over eggplant.

Verdict: Adjust spice to taste. It was almost too hot for me, but the yogurt cuts the heat and picks up some flavor from the spice. Also need to work on slicing eggplant evenly.