| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Salads, Vegetables, Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Oval eggplants (12 oz each) |
|
|
Salt |
| 1/2 |
c |
Oil |
| 2 |
c |
Drained yogurt |
| 2 |
|
Garlic cloves; crushed |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Chopped walnuts, optional (to garnish) |
INSTRUCTIONS
Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle
slices liberally with salt (stack if necessary) and leave for 30 minutes.
Rinse and dry with paper towels. Heat half the oil in a large frying pan
and fry eggplant until golden brown on each side. Drain on paper towels.
Add more oil to pan as required. Blend yoghurt with salt to taste and the
crushed garlic. Place a layer of cooled eggplant in serving dish,
overlapping slices a little. Season with pepper and spread some yogurt on
top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve
garnished with chopped walnuts if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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