| How To Cook: |
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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.
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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.
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3. Blend the yogurt with the garlic and salt to taste.
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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.
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5. When serving, garnish with chopped walnuts.
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