Borani Bademjan - Eggplant Salad
Yield
6 servingsPrep
60 minCook
60 minReady
120 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| ½ | cup |
vegetable oil
|
|
| 2 | cups |
yogurt
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
walnuts
chopped, optional, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 118 | ml |
vegetable oil
|
|
| 473 | ml |
yogurt
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
walnuts
chopped, optional, to garnish |
*
|
Directions
Cut eggplants in half lengthwise, then slice 5 mm (¼ 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.
