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 eggplants in lengthwise strips. Cut in 2 cm high round shapes. Soak in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with a paper towel.
Fry both sides of the eggplant slices in sunflower oil for a while under high heat. Afterwards, place them on the paper towel to soak up any extra oil.
Let them cool down first. Then place on a serving platter. Serve with garlic yogurt sauce. This is a very easy and delicious recipe and a great appetizer for the summer time:)