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Fried Eggplant with Yoghurt
Batinjan Mikli Ma'a Laban

Fried Eggplant
Batinjan Mikli

1. Wash and peel eggplant. Slice into ½ inch thick pieces. Sprinkle with salt and let them stand for an hour before frying. By putting salt on the slices, the eggplant will not absorb too much oil when frying.

2. Pour oil in frying pan and heat. When oil is close to boiling, carefully put in eggplant slices. Fry them until they are golden brown in color on each side. As you eat, you may sprinkle salt and pepper to taste or squeeze lemon juice on the eggplant.

Fried Eggplant with Yoghurt
Batinjan Mikli Ma'a Laban

2 medium size eggplants, fried (see fried eggplant recipe)
1 t salt
1 c yogurt
3 cloves garlic, mashed

1. Mash the fried eggplant. Remove any excess oil from the bowl.
2. Add salt, yogurt and garlic and mix.

Serve with bread.

Other Variations

Eggplant Salad
Salatat Batinjan

2 medium size eggplants
2 medium size tomatoes
1 pepper
¾ c diced onions
3 cloves garlic, mashed
¼ c olive oil
½ c chopped parsley
Pinch of salt

1. Prick eggplants. Bake or grill pricked eggplant until soft. Peel and remove pulp. Mash when cold.
2. Dice tomatoes and pepper into small cubes.
3. Place eggplants, tomatoes and pepper in bowl and mix in onions, garlic, parsley and oil. Salt to taste.



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