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Patlican (fried Eggplant with a Yogurt Sauce)

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Ingredients
  • 1 (3/4-pound) eggplant
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • Olive oil for shallow frying
  • Yogurt prepared as in the recipe for Yogurt with Garlic (below)
Instructions

Serves 2-4.. Peel the eggplant and cut it into 1/2-inch-thick slices. Lay the slices out flat on a board. Sprinkle with 1/2 teaspoon salt and 1-1/2 teaspoons lemon juice. Rub this in. Turn the slices over and repeat with another 1/2 teaspoon salt and the remaining lemon juice. Put the salted slices in a bowl and leave for 30 minutes. Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame. When hot, put in as many slices as the skillet will hold in a single layer. Fry about 2 to 3 minutes on each side or until eggplant turns a rich reddish-brown. Remove with a slotted spoon and arrange on a serving plate. Do all the slices this way. Serve the yogurt as a sauce. Yogurt with Garlic Serves 1-4. 1 cup plain yogurt 1/4 tsp salt, or to taste 1 clove garlic, mashed to a pulp in a mortar 1/16 tsp freshly ground black pepper 2 tsp fruity olive oil Put the yogurt in a bowl. Beat gently with a fork or whisk until smooth and creamy. Now add all the other ingredients. Beat to mix. Cover and chill until needed.

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