Date Published: November 9, 2007
1 onion, sliced
1/4 cup olive oil
1 medium eggplant, about 1 ½ pounds, cut into 1/2-inch slices
1 cup non-fat plain yogurt
2 cloves garlic, minced
3 fresh mint leaves, chopped
1/2 teaspoon salt, dash of pepper
paprika
Heat half the oil in a large skillet, then add onion, cooking until tender. Remove onion. Over medium high heat, cook half the eggplant, turning once, until tender and golden brown, about 10 minutes. Repeat with remaining eggplant, adding more oil if necessary. Arrange onion and eggplant slices on ovenproof platter or in ungreased 11- by 7-inch baking dish. Mix remaining ingredients except paprika; pour over eggplant. Sprinkle with paprika. Heat in 350-degree oven until hot and bubbly, 10 to 15 minutes. Yields 6 servings.
