Tortillas with Cucumbers, Eggplant and Minted Yogurt
Recipe Description
[http://metrokc.gov/HEALTH/nutrition/recipes/eggplanttortilla.htm Tortillas with Cucumbers, Eggplant and Minted Yogurt] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource* Serves: 4
Ingredients
- 4 tablespoons Olive oil|olive or vegetable oil
- 1 medium eggplant, thinly sliced
- 1 medium cucumber, thinly sliced
- Small handful of fresh mint, chopped
- Small handful of cilantro, chopped
- 2 tablespoons chives, chopped
- 1 green chilis|green chili, seeded and thinly sliced
- 7 oz. plain, low fat yogurt
- 2 tablespoons mayonnaise
- 2 large, flour tortillas
- salt and pepper to taste
- paprika to garnish
- Heat the oil in a frying pan. Add the eggplant and sauté for about 10 minutes or until golden brown. Drain and set aside to cool.
- In a medium sized bowl, mix mint, cilantro, chives, chili, yogurt and mayonnaise. Season with salt and pepper to taste.
- Arrange the eggplant slices over the tortillas.
- Spread yogurt sauce evenly over eggplant.
- Arrange cucumber slices on top of sauce.
- Roll up each tortilla and sprinkle paprika to garnish and serve.
This article uses material from the "Tortillas with Cucumbers, Eggplant and Minted Yogurt" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
