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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 Yoğurtlu Patlıcan Kızartması
Author: April Ozbilgin
Recipe type: Vegetable
Cuisine: Turkish
Ingredients
- 1 Large Eggplant
- ½ to ¾ Cup Olive oil
- Sprinkling Salt
- Garlic Yogurt for Serving
- Parsley for Garnish
Instructions
- Peel the eggplant by leaving alternating spaces of 1 inch of peel then skipping 1 inch, leaving a striped effect.
- Cut in ½ inch circles and place in a colander lined with a clean kitchen towel.
- 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.
- 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.
- Drain on paper towel and serve with garlic yogurt. Afiyet olsun!
