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Eggplant and yogurt salad - salatet batenjen w laban
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Chef :
Cook LebaneseEggplant and yogurt salad - salatet batenjen w laban
A unique Lebanese eggplant recipe made of fried slices of eggplant with a yogurt-garlic sauce. Very refreshing for eggplant lovers!
Ingredient
Food ration :
4 personsCooking time :
30 minutes
2 cups
yogurt
2 cloves
garlic, crushed
1 teaspoon
salt
1 teaspoon
dried mint, finely ground
1/3 cup
vegetable oil, for frying
Cooking instructions
* Step 1
Wash and peel the eggplants and cut into relatively thick slices, widthwise.
* Step 2
Fry the eggplant slices in vegetable oil until they become light brown in color; making sure not to burn them. Drain on a kitchen absorbent paper.
* Step 3
Mix the yogurt, garlic and salt in a bowl.
* Step 4
In a serving plate, pour half the quantity of the yogurt mixture, lay the eggplant slices on the yogurt, then add the remaining yogurt over the eggplants.
* Step 5
Sprinkle with dried mint and serve cold.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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