|
| |
|
| What You Need: |
|
|
2 large oval eggplants, each about ¾ pound
Salt for the eggplant
½ cup olive oil
2 cups Homemade Yogurt or yogurt from the market, drained in cheesecloth in a colander for 4 hours
2 cloves garlic, peeled and crushed
Salt to taste
Freshly ground black pepper to taste
GARNISH
1 cup chopped walnuts
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut the eggplants in half lengthwise, then slice lengthwise ¼ inch thick. Sprinkle the slices liberally with salt (stack them if necessary) and leave for 30 minutes. Rinse and dry with paper towels.
|
2. Heat half the oil in a large frying pan and fry the eggplant in 4 batches until golden brown on each side. Drain on paper towels. Add more oil to pan as required.
|
3. Blend the yogurt with the garlic and salt to taste.
|
4. Place a layer of cooled eggplant in a serving dish, overlapping the slices a little. Season with pepper and spread with some of the yogurt. Finish all the layers ending with yogurt. Cover and chill.
|
5. When serving, garnish with chopped walnuts.
|
|
|
|
|
|
|
|
