Borani Bademjan - Eggplant Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 large: Oval eggplants, 12 oz each
Salt,
1/2 cup: Oil,
2 cup: Drained yogurt,
2: Garlic cloves, crushed
Salt,
Freshly ground black pepper,
Chopped walnuts, optional, to garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp