Archive for November, 2009
The chewy soft wheat berries make for a nice contrast with the cylindrical fried eggplant pillows.
The braised garlic sauce has some yogurt blended in at the end to make for a tangy garlic flavour that compliments the eggplant. The cilantro adds a fresh herbal top note.
Braised Garlic Sauce
cloves of 1 head of garlic, peeled
extra virgin olive oil
yogurt (3% fat content or higher)
In a small saucepan, place the garlic, enough water to cover and some salt. Simmer until the garlic is completely softened. Retain any remaining water that the garlic was cooked in.
Blend the garlic, sufficient yogurt and olive oil to form a thick sauce. Season with a pinch of white pepper and salt, if required. Adjust the consistency of the sauce with the garlic braising liquid.