Arabian
More Suhoor Recipes
Servings: 4-5
INGREDIENTS
- 4 medium Eggplants
- 3 cups vegetable oil for deep frying
- 1 pinch Salt
- 1 pinch ground pepper
- 1 cup yoghurt
- 1-2 cloves Garlic
- 1-2 Onions
DIRECTIONS
- Peel eggplants partially and cut them in the shape desired.
- Dissolve salt in a large bowl of water, add eggplant into salted water, and place a heavy lid on top for an hour
- Combine yogurt, garlic, lemon juice, salt and black pepper in a small bowl and mix well. Set aside to let spices blend into the yogurt.
- Take eggplant out of salted water and squeeze out any extra water.
- Heat a nonstick skillet on medium high heat and add vegetable oil to cover the bottom of the skillet.
- When oil is hot, add onions and then fry eggplant one side at a time until golden brown.
- Place cooked eggplant on paper towel to soak up any extra oil. When eggplant has cooled down a bit but is still warm, discard paper towel.
- Right before serving, pour yogurt mixture on top of eggplant.
- You can add seasonings on top of your choice as well
- Serve warm or cold as an appetizer or with bread.