This common Turkish way of serving eggplants is simple and quite delicious.
Recipe information
Yield
serves 4 to 6
Ingredients
3 medium eggplants or 2 large ones, weighing about 2 pounds total
Salt
2 cups plain whole-milk or thick strained Greek-style yogurt
Preparation
Step 1
Fry, broil, or grill the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and serve, hot or cold, with yogurt spread thickly over each slice.
Variation
Step 2
Beat into the yogurt 1 crushed garlic clove and 2 teaspoons crushed dried mint.
