Post by mandie68 on Nov 24, 2006 22:54:00 GMT -5
1 large eggplant, peeled & sliced 1/3" thick
2 1/2 cups non-fat, plain yogurt
2 cloves garlic, finely minced
1/4 cup fresh mint leaves, chopped
2 teaspoons salt
1 cup olive oil
Salt the eggplant slices and soak in water for 15 minutes; place a heavy plate on top of the slices to keep them under the water.
Combine the yogurt, garlic, and mint, and set aside.
Heat the olive oil in a medium skillet. Remove the eggplant slices from the salty water, and rinse with fresh water several times to remove the salt. Drain.
Add the eggplant slices to the oilive oil, and fry until golden-brown. Remove the eggplant from the oil; drain for a few minutes in a metal strainer r on paper towels.
Arrange the eggplant slices on a large plate, and pour the yogurt mixture on top of them. Serve right away.
Serves 4
2 1/2 cups non-fat, plain yogurt
2 cloves garlic, finely minced
1/4 cup fresh mint leaves, chopped
2 teaspoons salt
1 cup olive oil
Salt the eggplant slices and soak in water for 15 minutes; place a heavy plate on top of the slices to keep them under the water.
Combine the yogurt, garlic, and mint, and set aside.
Heat the olive oil in a medium skillet. Remove the eggplant slices from the salty water, and rinse with fresh water several times to remove the salt. Drain.
Add the eggplant slices to the oilive oil, and fry until golden-brown. Remove the eggplant from the oil; drain for a few minutes in a metal strainer r on paper towels.
Arrange the eggplant slices on a large plate, and pour the yogurt mixture on top of them. Serve right away.
Serves 4