Turkish · Lunch
Yogurt Rice Bowl with Fried Eggplant
Warm jasmine rice folded with strained yogurt and garlic, topped with crisp pan-fried eggplant coins and finished with paprika-chili butter, fresh dill and mint. A Turkish home-style bowl balancing tangy, creamy rice against golden fried eggplant, served warm with lemon.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
10.4gProtein
32.9gFat
48.6gCarbs
7.8gSugar
6.6gFiber
765mgSodium
35mgChol
9.8gSat Fat
815mgPotassium
175mgCalcium
2.5mgIron
0.3mcgVitamin B12
13mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Slice eggplant into 1/2-inch coins and season both sides with salt; let sit 5 minutes, then pat dry with a towel.
2
Fry
Heat olive oil in a skillet over medium-high heat until it shimmers, then fry eggplant coins 3–4 minutes per side until deep golden brown and soft.
3
Build
Stir cooked rice with yogurt, grated garlic, mint, dill and remaining salt and pepper in a bowl until combined and warmed through.
4
Plate
Spoon yogurt rice into a bowl, arrange fried eggplant coins on top, drizzle with paprika butter, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 small eggplant
- 1 1/3 cup300g cooked white rice
- 2/3 cup160g plain yogurt
- 2 clove2 clove garlic
- 4 tbsp4 tbsp olive oil, for frying
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
