A much-loved Turkish meze of fried eggplant slices under garlic yogurt, finished with olive oil. Served warm or cold.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and cut into 1 cm rounds; sprinkle with 3 g of the salt, leave 20 minutes, then pat thoroughly dry.
- 2
Heat the sunflower oil in a wide pan over medium-high heat and fry the eggplant in batches for 3-4 minutes per side until golden.
- 3
Drain the fried slices on a plate lined with paper towels.
- 4
Whisk the yogurt with the crushed garlic and remaining 3 g salt until smooth.
- 5
Arrange the eggplant on a serving plate and spoon the garlic yogurt over it.
- 6
Drizzle with the olive oil and serve warm or chilled.
Nutrition
Per serving
| Calories | 172 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 8 g |
| Fat | 14 g |
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