Eggplant and Tomato with Yoghurt and Mint Sauce

goodfood.com.au

Jody

2 young eggplants (about 750g)

3 tbsp sunflower or vegetable oil

1 brown onion, thinly sliced

2 cloves garlic, finely chopped

¼ to ½ tsp chilli powder to taste

¼ tsp ground turmeric

1 tsp toasted and ground cumin seeds

1 tsp ground coriander

1 x 400g can tomatoes, pureed (or 1 ½ cups tomato passata)

sea salt

1 tsp sugar

freshly ground black pepper

1 small bunch of mint

subheading: Yoghurt sauce:

1 cup Greek yoghurt

1 clove garlic, crushed

1 tsp dried mint

Directions at goodfood.com.au

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