FRIED EGGPLANT WITH SAUCE

SERVING : 6

INGREDIENTS
1 kg medium size eggplants
3 small size tomatoes
1 tablespoon salt
1 and 1/2 glasses oil

TOMATO SAUCE
3 large size tomatoes
2 cloves garlic
2 tablespoons vinegar
1 teaspoon pepper
1 teaspoon salt

YOGURT SAUCE
500 gr yoghurt
2 cloves garlic
1 teaspoon salt

PROCESSING METHOD
– Remove the stems of the eggplants. Without peeling, cut them lengthwise into 1/2 cm thick slices, or peel them leaving lengthwise stripes and cut them diagonally into 1 cm thick slices.
– Sprinkle with salt and let stand for 20 minutes.
– Heat the oil in a frying pan.
– Dry the eggplant slices pressing lightly.
– Fry them until golden brown on both sides.
– Drain well and arrange on a serving dish.
– Serve cool, either with tomato sauce or yoghurt sauce.
– Tomato Sauce : Reduce the oil in the pan. Add peeled and chopped tomatoes and crushed garlic. Cook on medium heat for 7-8 minutes, stirring from time to time.
– Add salt, pepper and vinegar. Mix well.
– Pour over the fried eggplant slices.
– Yoghurt Sauce : Put the yoghurt, crushed garlic and salt into a bowl. Beat well.
– Pour over the fried eggplant slices.

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