Yogurtlu Patlican (Fried Eggplant with a Yogurt Sauce)


  • 1 (3/4-pound) eggplant
  • 1 t. salt
  • 1 T. lemon juice
  • Olive oil for shallow frying
  • Yogurt prepared as in the recipe for Yogurt with Garlic


Peel the eggplant and cut it into 1/2-inch-thick slices. Lay the slices out flat on a board. Sprinkle with 1/2 teaspoon salt and 1-1/2 teaspoons lemon juice. Rub this in. Turn the slices over and repeat with another 1/2 teaspoon salt and the remaining lemon juice.

Put the salted slices in a bowl and leave for 30 minutes.

Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame. When hot, put in as many slices as the skillet will hold in a single layer. Fry about 2 to 3 minutes on each side or until eggplant turns a rich reddish-brown. Remove with a slotted spoon and arrange on a serving plate. Do all the slices this way. Serve the yogurt as a sauce.
Serves 2-4.

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