Lebanese Batinjan Imfasakh(Eggplant with Laban) Recipe


2 lg Eggplants
1 t Salt
1/4 c Olive oil
1 ea Garlic clove
1 c Yogurt


Skin the eggplants and slice very thin. Sprinkle a small amount of salt on each slice so that excess moisture will be drawn off. This will prevent slices from absorbing to much oil when fried.
Fry the slices in olive oil until golden brown. Remove from oil and mash. Add yogurt and mix well. Crush garlic in salt and add to eggplant/yogurt mixture.

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