Fried Eggplant With Sour Cream Garlic Dip

1. 1

   Wash the eggplants, cut them into thin slices, and sprinkle with salt.

2. 2

   If your eggplants are hot/bitter, put them under press for about half an hour; then drain off the liquid.

3. 3

   Fry the eggplant slices in a large skillet, or better in two skillets, because it takes some time. Fry each slice on both sides until golden-brown and translucent.

4. 4

   Place each batch on a paper towel in order to get rid of excess oil.

5. 5

   To prepare the dip, combine crushed garlic, sour cream, and 1/2 tsp salt, and slightly whisk the mix with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.