Ingredients
2 large eggplants
200 g yogurt
4-5 tbsp sunflower oil
150 g flour
5 cloves garlic
2 sprigs of dill
1 tbsp salt
Photo added on
Photo author
tillia
Method
Peel the eggplants, cut slices and salted. Allow 30 minutes to elapse black juice. Rolled in flour and fry in a hot pan with sunflower oil. Serve with yogurt, garlic and finely chopped dill.
Containers:
Difficulty
Easy
Tested
1 user
Comments
One of the old, traditional recipes. Roll slices in a mixture of flour and a little breadcrumbs and leave them a while breading absorb moisture. So oil when frying not zagorchava of fallen flour. Yogurt put in serving - aubergines not soften so and remain crunchy. In the same way I act and fried zucchini.