May be used as a main or side dish, or cooled and spread on crackers or pita bread as an appetizer. It also makes an
excellent stuffing for tomatoes.
2 Tbs. safflower oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 large eggplant, peeled and finely diced
2 fresh green chilies, seeded and minced
1 cup rye flakes
2 cups water
1 tsp. curry powder
1/2 tsp. each coriander, cumin, and dry mustard
2/3 cup yogurt
Salt and freshly ground pepper to taste
2 Tbs. finely minced parsley or cilantro
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In a large skillet, heat oil and sauté onion until it is translucent. Add garlic and continue to sauté until onion is golden. Add all
the ingredients except for the last three. Stir together and simmer over low heat, covered, until eggplant and rye flakes are
tender and water is absorbed, about 30 minutes. Remove from heat and stir in yogurt. Season to taste with salt and pepper.
Stir in parsley or cilantro. Serve warm or at room temperature.
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