Borani Bademjan Eggplant Salad Recipe

• 2 lrg Oval eggplants (12 ounce each) Salt
• 1/2 c. Oil
• 2 c. Liquid removed yogurt
• 2 x Garlic cloves, crushed Salt Freshly grnd black pepper Minced walnuts, optional (to garnish)

1. Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick.
2. Spinkle slices liberally with salt (stack if necessary) and leave for 30 min.
3. Rinse and dry with paper towels.
4. Heat half the oil in a large frying pan and fry eggplant till golden on each side.
5. Drain on paper towels.
6. Add in more oil to pan as required.
7. Blend lowfat yoghurt with salt to taste and the crushed garlic.
8. Place a layer of cooled eggplant in serving dish, overlapping slices a little.
9. Season with pepper and spread some yogurt on top.
10. Repeat, finishing with a layer of lowfat yoghurt.
11. Cover and chill.
12. Serve garnished with minced walnuts if you like.

eggplants, oil, liquid removed yogurt, garlic

Taken from cookeatshare.com/recipes/borani-bademjan-eggplant-salad-89082 (may not work)