Difference between revisions of "Batinjan bil Laban"
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* 2 tablespoons [[oil]], for frying | * 2 tablespoons [[oil]], for frying | ||
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Latest revision as of 07:09, 14 July 2012
Ingredients
- 1 medium aubergine, cut into 1 cm (½ inch) slices
- 1 clove garlic, crushed
- 1 teaspoon salt
- 200 ml (7 fl. oz) natural yoghurt
- 2 tablespoons oil, for frying
Procedures
- Place yoghurt in a medium bowl, add salt, garlic and mix well.
- Leave to one side.
- Chop the aubergine in circles approx 1 cm (½ inch) thick.
- Heat 2 tablespoons of oil in a large frying pan and fry aubergine slices on medium heat until slightly brown and crisp.
- Place aubergine slices on absorbent paper to soak any oil.
- Lay the aubergines on a flat serving dish and top with yoghurt.
- Garnish with parsley.
