Eggplant with Garlic Yogurt Sauce Recipe
Fried eggplant with garlic yogurt sauce is a favorite for picnics and cookouts. Give this easy and delicious vegetable recipe for your family and friends.
- 4 middle size eggplants,
- 1 teaspoon cornflour. (the teacup size is 110 ml.)
- Vegetable oil.
- 1 cup of yogurt (the cup size is 200 ml.),
- 4-5 cloves of garlic,
- 1 tablespoon of butter,
- Red pepper flakes.
Process of Eggplant with Garlic Yogurt Sauce Recipe
Firstly, wash and peel the eggplants then slice them in quarters lengthwise.
Boil them in salt water until they get tender and then drain them.
Put some corn flour in a plate and dip the eggplants in to the corn flour.
Fry the both sides of the dipped eggplant pieces in the vegetable oil by turning them.
Place the fried eggplants on a paper towel.
Prepare the yogurt with garlic and melt some butter in a pan and add some red pepper flakes in it.
Pour some yogurt with garlic on the eggplants and pour some pepper sauce on it.
Two tips to help you cook perfect eggplant;
1. Peel the eggplant in a zebra stripes pattern for a soft texture; Peeling every other strip of skin from the eggplant, then soaking it in salt water is a good way to create a better texture. After soaking in salt water, the eggplant will turn softer and lose its bitter juice.
2. Get perfect fried eggplant with less oil; Eggplant does not taste good if you cook it with too little oil, but you can grill-fry the eggplant one side at a time using only enough oil to cover the skillet. When the eggplant is cooked well inside, the oil that was absorbed during frying will start to seep out. When the color of the eggplant turns golden brown and its texture soft, you can squeeze the oil back into the skillet with a pair of tongs and transfer the eggplant to a paper towel to soak up any extra oil. This way, you can cook very tasty fried eggplant using only 1/3 the amount of oil required for frying.