Borani Bademjan - Eggplant Salad

1. 1

   Cut eggplants in half lengthwise, then slice 5 mm ( 1/4 inch) thick.

2. 2

   Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes.

3. 3

   Rinse and dry with paper towels.

4. 4

   Heat half the oil in a large frying pan and fry eggplant until golden brown on each side.

5. 5

   Drain on paper towels.

6. 6

   Add more oil to pan as required.

7. 7

   Blend yoghurt with salt to taste and the crushed garlic.

8. 8

   Place a layer of cooled eggplant in serving dish, overlapping slices a little.

9. 9

   Season with pepper and spread some yogurt on top.

10. 10

    Repeat, finishing with a layer of yoghurt.

11. 11

    Cover and chill.

12. 12

    Serve garnished with chopped walnuts if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.