Meaty, thick-cut and happily chewy roasted eggplant slices roasted and dressed with mint leaves and zabadi. The thick yogurt dressing is great atop all manner of green and vegetable salads and also useful as a dip for toasted pita wedges. Whenever summer arrives toss zabadi with wide egg noodles and a bit of olive oil; serve as side dish with fish or grilled chicken. Less bracing than Greek tzatziki due to a lower garlic content, zabadi also benefits from the refreshing notes of minced mint. Cafe Drake makes ours like this: simply peel, seed and dice 1 cucumber and place in a mixing bowl. Add to the bowl: 2 cloves minced garlic, about 3-4 T. minced mint leaves, a couple of healthy pinches of salt, a bit of ground cumin to taste and a generous grinding of black pepper. Stir together with 2 cups yogurt and a couple of T. of water. Ideally the yogurt should be thick, so if you're avoiding the whole milk variety substitute low-fat Greek yogurt. Whisk until all the ingredients are incorporated and set aside for 30 minutes to allow flavors to develop. Taste for salt, adjust if needed and serve cool. |
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