Wednesday, August 13, 2014
Greek yogurt imparts a creamy texture to the gravy in this dish. The yogurt should be taken out of the refrigerator and brought to room temperature before cooking. It also needs to be whipped well and added to the hot pan after reducing the heat to low, one tablespoon at a time and mixed into the gravy with each addition. The yogurt is added a tablespoon at a time so that it does not separate. Be very gentle when adding the yogurt so that the pieces of eggplant do not disintegrate.
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