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large eggplants Sauce: 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. Submitted by Christina Al-Sudairy | |||||||||||
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