According to Wikipedia, past accounts tell us that eggplant is said to have over 1000 different preparations. Before I moved to Turkey at the age of 22, I can honestly say that would have seemed like a high number to me. I had never eaten, let alone thought about cooking an eggplant up until that point. Okay, maybe I do have one disastrous memory of trying to impress my husband by making Imam Bayildi. I have eaten and cooked my fair share of eggplant or patlıcan
since then. So, I would like to share with you the Fried Eggplant with Garlic Yogurt.
Fried Eggplant with Garlic Yogurt or Yo�urtlu Patlıcan Kızartması
Ingredients
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1
Large Eggplant
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1/2 to 3/4 Cup
Olive oil
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Sprinkling
Salt
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Garlic Yogurt for Serving
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Parsley for Garnish
Cooking Directions
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Peel the eggplant by leaving alternating spaces of 1 inch of peel then skipping 1 inch, leaving a striped effect.
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Cut in 1/2 inch circles and place in a colander lined with a clean kitchen towel.
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Sprinkle the eggplant with salt and leave to drain for about 20-30 minutes. Pat the slices dry by gently squeezing the excess liquid from them.
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Heat the olive oil to sizzling and add the eggplant in batches. Do not crowd the pan. Cook on each side 4 minutes or until golden brown on both sides.
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Drain on paper towel and serve with garlic yogurt. Afiyet olsun!
Labels: Eggplant, Fried Eggplant, Garlic Yogurt, Sarimsakli Yogurt