Eggplant with Garlic Yogurt

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

1. Peel eggplants partially and cut them in the shape desired.
2. Dissolve salt in a large bowl of water, add eggplant into salted water, and place a heavy lid on top for an hour
3. 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.
4. Take eggplant out of salted water and squeeze out any extra water.
5. Heat a nonstick skillet on medium high heat and add vegetable oil to cover the bottom of the skillet. 
6. When oil is hot, add onions and then fry eggplant one side at a time until golden brown. 
7. 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.
8. Right before serving, pour yogurt mixture on top of eggplant.
9. You can add seasonings on top of your choice as well
10. Serve warm or cold as an appetizer or with bread.