Borani Bademjan - Eggplant Salad Recipe

Step 1

Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels.

Step 2

Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required.

Step 3

Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired.

Things You'll Need

  • 2lg Oval eggplants (12 oz each)
  • Salt
  • 1/2c Oil
  • 2c Drained yogurt
  • 2 Garlic cloves; crushed
  • Salt
  • Freshly ground black pepper
  • Chopped walnuts, optional
  • -(to garnish)

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