- 4 medium eggplants
- 1 tablespoon salt
- 2 cups (400 ml) of salad oil
- YOGHURT SAUCE: 2 cups (500 gr.) of yoghurt, 2 cloves of garlic, crushed (optional), salt to taste
- TOMATO SAUCE. 3 tomatoes, grated, 3 cloves of garlic, crushed, 1 teaspoon of sugar, salt to taste, 2 tablespoons of vinegar
Cut off the stems of the eggplants. Peel eggplants lengthwise leaving a strip of skin between the peels and also cut them lengthwise into ½ inch (1 cm) thick slices. Spread the slices on a tray and sprinkle with salt.
Set aside for an hour, preferably in the sunshine. This will drain the bitter juices and guarantee crispness. Rinse eggplant slices in cold water. Wipe with a towel.
Heat oil in a heavy pan and fry the eggplant on both sides until light brown. Remove and drain on paper towels to absorb excess oil. Arrange fried eggplant on a serving platter. Set aside.
Add yoghurt, garlic, and salt and beat in a bowl to a creamy consistency. Serve the fried eggplant cold and the yoghurt sauce separately. If desired the yoghurt sauce may be spread on the eggplant.
Tomato sauce can also be used. Cook tomatoes and garlic, for 5-10 minutes and add sugar and salt. Add vinegar before removing from heat. Spread the sauce over the fried eggplant and allow to cool before serving.