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Mar 20

Written by: SuperUser Account
Saturday, March 20, 2010 



3 eggplants,

peeled as described, and diced (I prefer diced eggplants, but you can also cut them in 1/3 inch thick rounds or slices)
1-2 cups of frying oil (vegetable, corn, canola, etc.)

 -Keep diced eggplant in a salty water until ready to fry them. Drain the water, squeeze eggplant, and dry them in a clean kitchen towel.
-Heat oil in a pot. When it's really hot put eggplant in and fry in portions.
-Fry until golden brown.
-Put a paper towel at the bottom of a plate. Take out eggplant with a slotted spoon and put over the paper towel.


You may add Garlic yogurt as a topping
2 cups any kind of plain yogurt
2 cloves of garlic, minced

Tomotoe Sauce
3 tomatoes grated  or diced,
3  clove of garlic minced (Desired amount)

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