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Eggplant with Yogurt Sauce
Middle Eastern Eggplant!
2 large eggplants
1 Tbls. salt
2 Tbls. lemon juice
olive oil for frying

1 cup plain yogurt
2 cloves garlic, crushed
pinch of salt
pinch of pepper
1 Tbls. olive oil


Slice eggplants 1/2 inch thick. Lay slices flat and sprinkle with
half of the salt and half of the lemon juice. Turn slices over and
sprinkle the other side with the remaining salt and lemon juice.

Put eggplant aside while preparing sauce.

Whisk yogurt until smooth. Add garlic, salt, pepper and olive
oil. Whisk until well blended. Cover and chill.

Heat 1/4 inch of olive oil in a skillet over medium heat. When
hot, add eggplant in a single layer. Fry each side until browned.
Place finished slices on a serving platter, and keep warm in the
oven while frying remaining slices.

Serve eggplant hot, accompanied by the yogurt sauce.

Click on for more great Middle Eastern recipes from Saudi Arabia!

Preparation Time: Serves:
Recipe Origin: Saudi Arabia
Submitted by:
Christina M. Al-Sudairy
United States
This recipe has been viewed 4745 times.


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