Eggplant Salad with Yogurt

3 large, oval eggplants
 1/2 cups vegetable oil
 Yogurt Sauce
2 cups yogurt,
1/2 cup sour cream
 2 cloves garlic, crushed,
1/4 cup finely chopped walnuts,
1/4 cup finely chopped cilantro
ground black pepper.

1. Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick slices with salt and place in a bowl. Leave for 30 minutes then drain excess water from eggplants.

2. Heat the oil in a large frying pan and fry eggplant until golden brown on each side. Add more oil to pan if required.

3. Mix yogurt with sour cream in a bowl, then add other sauce ingredients.

4. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Spread the yogurt sauce on top. Repeat, finishing with a layer of yogurt sauce. Cover and chill.

5. Serve garnished with chopped walnuts and cilantro.

Click Here to Comment on This Recipe

Alternate Versions of This Recipe:

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search