Eggplant and yogurt salad

Ingredients

500 g eggplants, preferably big and round eggplant

2 cups yogurt

2 cloves garlic, crushed

1 teaspoon salt

1 teaspoon dried mint, finely ground

1/3 cup Vegetable oil for frying

Cooking method according to shahiya.com

1-Wash and peel the eggplants and cut into relatively thick slices, widthwise.

2-Fry the eggplant slices in vegetable oil until they become light brown in color; making sure not to burn them. Drain on a kitchen absorbent paper.

3-Mix the yogurt, garlic and salt in a bowl.

4- In a serving plate, pour half the quantity of the yogurt mixture, lay the eggplant slices on the yogurt, then add the remaining yogurt over the eggplants.

5- Sprinkle with dried mint and serve cold.

H.Zoghib