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  Added: Nov 03, 2008  •  Visited (1037)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Eggplant Salad
What You Need:
  • 2 large oval eggplants, each about ¾ pound
  • Salt for the eggplant
  • ½ cup olive oil
  • 2 cups Homemade Yogurt or yogurt from the market, drained in cheesecloth in a colander for 4 hours
  • 2 cloves garlic, peeled and crushed
  • Salt to taste
  • Freshly ground black pepper to taste

  • 1 cup chopped walnuts

  • How To Cook:
    1. Cut the eggplants in half lengthwise, then slice lengthwise ¼ inch thick. Sprinkle the slices liberally with salt (stack them if necessary) and leave for 30 minutes. Rinse and dry with paper towels.

    2. Heat half the oil in a large frying pan and fry the eggplant in 4 batches until golden brown on each side. Drain on paper towels. Add more oil to pan as required.

    3. Blend the yogurt with the garlic and salt to taste.

    4. Place a layer of cooled eggplant in a serving dish, overlapping the slices a little. Season with pepper and spread with some of the yogurt. Finish all the layers ending with yogurt. Cover and chill.

    5. When serving, garnish with chopped walnuts.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Dairy » Yogurt
    Main Ingredient » Nuts » Walnut
    Dish » Salads


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