2 large eggplants
salt to taste
1/ 4 c flour
oil for frying- canola, sunflower
Yogurt-Dill Sauce
1 large container ( 1 pint) yogurt 3-4 garlic cloves, crushed
2 tbs finely chopped dill
Peel and slice the eggplant lengthwise into 1/ 4-inch thick slices. Place in a large dish, sprinkle with salt and let sit for an hour. Dark bitter tears will appear on the surface – wipe them dry with paper towel. They are rich in oxalates which could be irritating to the digestive system and the kidneys. Dredge the eggplant slices in flour and tap the excess off. Fry them in batches until golden brown. Degrease on a paper towel if you desire. Serve with the yogurt-dill sauce aside.
Zuccini with yogurt-dill souce – fry sliced zuccini the same way.