Fried Eggplant



2 eggplants (about 1 lb each)

2 tbsp salt

¼ cup vegetable oil

1 cup plain, regular yogurt

2 cloves (or more) of garlic


• Slice eggplants into ¾ inch round circles. Place in a colander and cover with the salt. Let it stand for about two hours. Wash them thoroughly and squeeze them dry. (This process is to bring out any bitterness.)

• Fry the eggplants on medium heat, preferably in a cast iron skillet, and transfer them on a plate with paper towel.

• Smash the garlic, mix with yogurt and add some salt, if needed.

• Arrange eggplants on a serving plate and add a dollop of yogurt sauce.


Serves two.