Fried Eggplants with Yogurt Sauce
(Yogurtlu Patlican Kizartmasi)
2 Japanese eggplants
1/2 cup sunflower oil
1/2 cup yogurt
1-2 cloves garlic, smashed with salt
Peel the eggplant in lengthwise strips. Cut in 1 1/2 in (2 cm) high round shape. Soak in 2 cups of water with salt for about 30 minutes. Squeeze and dry them with paper towel.
Fried the both sides of eggplant slices in sunflower oil over a little bit under high heat. Afterwards, place on a paper towel to soak up any extra oil.
Let it cool down first. Then place on service plate. Serve it with garlic yogurt sauce. This very easy and delicious recipe is a great appetizer for the summer time:)