Borani Bademjan - Eggplant Salad

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Time to Prepare this Recipe 120 minutes Prep: 60 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 214 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

2 large eggplants
1 x salt
1/2 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

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.

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Nutrition Facts

Serving Size 103g
Amount per Serving
Calories 214 88% of calories from fat
% Daily Value*
Total Fat 21.0g32%
 Saturated Fat 4.0g20%
 Trans Fat 0.0g
Cholesterol 11mg4%
Sodium 38mg2%
Total Carbohydrate 5.0g2%
 Dietary Fiber 0.0g0%
 Sugars 4.0g
Protein 3.0g6%
Vitamin A 2%  Vitamin C 2%
Calcium 10%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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