Borani bademjan - eggplant salad
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Borani bademjan - eggplant salad
  Eggplant    Salad    Vegetables    Appetizers  
Last updated 6/12/2012 1:09:45 AM. Recipe ID 36791. Report a problem with this recipe.
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      Title: Borani bademjan - eggplant salad
 Categories: Salads, Vegetables, Appetizers
      Yield: 6 Servings
 
      2 lg Oval eggplants (12 oz each)
           Salt
    1/2 c  Oil
      2 c  Drained yogurt
      2    Garlic cloves; crushed
           Salt
           Freshly ground black pepper
           Chopped walnuts, optional
           -(to garnish)
 
  Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick.
  Spinkle slices liberally with salt (stack if necessary) and leave for
  30 minutes. Rinse and dry with paper towels. Heat half the oil in a
  large frying pan and fry eggplant until golden brown on each side.
  Drain on paper towels. Add more oil to pan as required. Blend yoghurt
  with salt to taste and the crushed garlic. Place a layer of cooled
  eggplant in serving dish, overlapping slices a little.  Season with
  pepper and spread some yogurt on top.  Repeat, finishing with a layer
  of yoghurt. Cover and chill. Serve garnished with chopped walnuts if
  desired.
  




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Recipe ID 36791 (Apr 03, 2005)

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