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.