Fried Eggplant with Yogurt

1 large eggplant
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1 cup beer
1 tablespoon olive oil
vegetable oil, for frying
1 medium green bell pepper, seeded, cut into 1 inch wide strips
1 medium red bell pepper, seeded, cut into 1 inch wide strips
1 medium onion, cut bite-sized pieces
1 cup plain yogurt
15 garlic cloves, minced*
garnish
6 black olives, pitted
1 lemon, cut into 6-8 wedges,

* this can be 20 cloves of garlic for heat...

Cut about 1/2-inch from top and bottom of eggplant. With a sharp knife, peel eggplant lengthwise in strips, making a striped pattern of peeled and unpeeled areas, each about 1 inch wide. Cut eggplant crosswise into 1/4-inch slices. Cover and set aside.



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