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| Home -> [Appetizers, Central Asian, Eggplant, Persian, Vegetables] -> [Eggplant hors d'oeuvre Recipe] |
Eggplant hors d'oeuvre
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Central Asian, Eggplant, Persian, Vegetables |
Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 2
| each | Eggplants | | 2
| tbsp | Salt | | 6
| tbsp | Shortening | | 2
| each | Cloves garlic, chopped | | 1
| cup | Yogurt | | 1
| each | Clove garlic, chopped |
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Procedures:
| 1 | Cut the eggplants in half (lengthwise), then slice crosswise in ? slices. | | 2 | Wash and salt the eggplants. | | 3 | Set them aside for about 20 minutes. | | 4 | Wash the salt off the eggplants and dry them with paper towel. | | 5 | Melt shortening in a skillet and saute the eggplants and chopped garlic. | | 6 | As you saute the eggplants, put them on a paper towel to absorb the grease. | | 7 | Let cool. | | 8 | Spread 2 to 3 tablespoons yogurt at the bottom of a dish and arrange the eggplants over it. | | 9 | Add some chopped garlic. | | 10 | Repeat this and top the eggplants with yogurt. | | 11 | Keep in the refrigerator till ready to serve. | | 12 | Serve well chilled. |
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