Manchu-style Eggplant with Creamy Sauce

Ingredients

In this Manchu-inspired adaptation, the traditional Iranian Kashke bademjan is transformed into a creamy delight. The original dish's flavors are enhanced with Manchu influences, incorporating tangy yogurt and fragrant spices to create a unique fusion of cuisines. The creamy sauce adds a velvety texture to the dish, elevating it to new heights of indulgence. We alse have the original recipe for Kashke bademjan, so you can check it out.

• 2 large eggplants 2 large eggplants
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for a spicy kick) 1/2 teaspoon chili powder (optional, for a spicy kick)
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise into 1/2-inch thick pieces.
3. 3.
   Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture.
4. 4.
   Rinse the eggplant slices under cold water and pat them dry with a paper towel.
5. 5.
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
7. 7.
   In the same skillet, heat the remaining tablespoon of vegetable oil.
8. 8.
   Add the chopped onion and minced garlic, and sauté until golden brown.
9. 9.
   Add the ground cumin, ground coriander, turmeric powder, and chili powder (if using). Stir well to combine.
10. 10.
    Reduce the heat to low and add the yogurt to the skillet. Stir until the sauce is smooth and creamy.
11. 11.
    Season with salt to taste.
12. 12.
    Place the fried eggplant slices in a baking dish and pour the creamy sauce over them.
13. 13.
    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and slightly golden.
14. 14.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices helps remove excess moisture and improves their texture when cooked.
• Yogurt — Use plain yogurt with a creamy consistency for the best results. Greek yogurt can also be used for a thicker sauce.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices instead of frying them.
• Adjust the spiciness by adding more or less chili powder according to your preference.
• Serve the dish with warm bread or rice to soak up the creamy sauce.
• Garnish with toasted sesame seeds for an extra crunch.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop further.

Serving advice

Serve the Manchu-style Eggplant with Creamy Sauce as a main course accompanied by steamed rice or warm bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Arrange the golden-brown eggplant slices on a serving platter and drizzle the creamy sauce over them. Garnish with fresh cilantro or parsley for a pop of color. Serve with a side of rice or bread to complete the presentation.