Bathingan Bel Khal Wel Thome

1 large eggplant
1/2 cup white vinegar
5 cloves garlic crushed
corn oil for frying eggplant

Peel and slice eggplant. Soak in salted water to prevent discoloration. Heat frying oil and fry eggplant until light brown. Put on paper towels to drain excess oil.

Prepare sauce by putting vinegar and crushed garlic in a jar, close and shake well.

You can either serve sauce on the side or poured over fried eggplant. You can also serve it with Yogurt Salad.

Serve hot, cold or at room temperature Serves 2 as main dish, 4 as starter.

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