Yogurt & Veg dish
This is a very simple dish but has strong delicious flavors especially if you grill all the vegetables. You can eat this dish with Iraqi flatbread (check the recipe on the link below 1) by making small sandwiches. You cut the Iraqi bread into small pieces then with a spoon pick up the yogurt and the vegetables place them in the Iraqi flatbread wrap it around and enjoy every bite.
Yogurt is one of the main ingredients in Iraqi cuisine and it is used daily during lunchtime. The Iraqi people turn the yogurt into drinks, made as a salad, (check the recipe on the link below 2 and 3) can be just plain yogurt that can be added to the rice dish or used as an ingredient in many dishes and can be used as toppings in many sandwiches. I love yogurt and I love to use the yogurt in many of my savory and sweet dishes, also I use it as a marinade for chicken and meat.
Eating 18 ounces of yogurt daily can reduce belly fat. The waist area produces the hormone called cortisol, which tells the body to accumulate belly fat, but when start to eat yogurt the calcium in the body gives signals to the fat cells to pump less cortisol, which helps to lose weight and the amino acids start to burn more fat. One serving of yogurt is filled with vitamins, potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 and has B12 it helps to maintain red blood cells and helps the nervous system function accurately. Yogurt helps to prevent high blood pressure and helps to flush excess sodium out of the body.
2 cups yogurt
1 Jalapeno cut into halves
1 small eggplant cut into slices
1 small red onion cut into quarters
1 small tomato cut into quarters
1 red pepper cut into quarters
½ cup cilantro
5 tablespoon olive oil
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon red chili
1 tablespoon coriander
Salt as preferred
Heat up the oven or preferred a grill to 400 degrees. On a cookie sheet tray place Jalapeno, eggplant, red onion, tomatoes, and red pepper. Then add olive oil, black pepper, cumin, red chili, coriander, and salt and mix all the ingredients. Place in the oven for about 20 minutes or grill for about 10 minutes. After all the vegetables are cooked, then cut into smaller pieces.
On a large serving plate or deep dish spread the yogurt then add the eggplant and the rest of the chopped vegetables then add cilantro.