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Deep Fried Eggplant With Yogurt Recipe
|Eggplants||1 1⁄2 Pound|
|Garlic clove||1 Small, peeled|
|Natural yogurt||1 1⁄4 Cup (20 tbs)|
|Light olive oil||1 Cup (16 tbs) (For Deep Frying)|
Calories 133 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 9.2 mg
Sodium 135.2 mg5.6%
Total Carbohydrates 13 g4.5%
Dietary Fiber 5.8 g23.2%
Sugars 7.3 g
Protein 4 g8.5%
Vitamin A 2.3% Vitamin C 7.3%
Calcium 10.2% Iron 2.7%
*Based on a 2000 Calorie diet
1 Peel the eggplants.
2 Cut into round slices about 1/4 in thick.
3 On large plates, spread the eggplant slices.
4 Sprinkle liberally with salt.
5 Set aside for 30 minutes on the drainer of your sink to enable the liquid to drain off.
6 Rinse the slices under running cold water.
7 Blot dry thoroughly between clean cloths or paper towels.
8 In a deep fryer, heat plenty of oil to 350°F.
9 Fry the slices a few at a time until golden brown.
10 If preferred, shallow fry in hot oil, turning once.
11 Drain well.
12 Spread out on paper towels, and sprinkle lightly with salt and freshly ground pepper.
13 Transfer to a serving platter or individual plates.
14 Grate the garlic finely.
15 In a bowl, combine the yogurt with garlic and a pinch of salt.
16 Spoon the yogurt over the eggplants.
17 Decorate with parsley, and serve warm or cold.
Eggplants absorb a lot of oil when fried; for a low calorie variation of this dish, broil the eggplant slices, brushing them lightly with oil.