(eggplants with yoghurt, Syrian recipe)
INGREDIENTS
- 2 aubergines
- 250g yoghurt
- 100ml extra virgin oil
- 1 garlic clove
- Salt and pepper
- Some parsley
PREPARATION
Wash and peel the eggplants and cut them in narrow stripes. Sprinkle some salt over the eggplants and let them rest for around 15 minutes to let the bitter liquid out.
Dry the eggplants with a kitchen towel, then fry them in very hot extra virgin oil, until they are properly gold.
Drain the eggplants, dry them with some kitchen paper and remove the excess oil. Smash the eggplants and add the yoghurt and mix well. Smash the garlic clove and add it to the mixture of eggplant and yoghurt, sprinkle the salt and pepper and serve with some parsley leaf.