Monday, 6 July 2015
Ingredients: 4 medium sized aubergines, olive oil. For the yogurt dressing: 500 grams of yoghurt and 2 crushed garlic cloves.
Cut off the stems of the aubergines and peel. Cut into 1 cm thick slices and sprinkle with salt. Leave for about an hour, covered with netting, in the sun to drain off bitter juices. Rinse off the salt and dry.
Heat enough oil in a frying pan to fry until browning. Once browned on all sides, remove and drain off any excess oil.
Beat the yoghurt with the crushed garlic until creamy.
Serve the fried aubergine cold with the yoghurt dressing, Delicious with some crusty bread.