Recipe: Eggplant and Laban (Yogurt)
Serves about 6
1 medium eggplant, about 1 pound
1 teaspoon salt
1/2 cup vegetable oil
1 cup plain yogurt 2 tablespoons finely chopped fresh coriander leaves
4 cloves garlic, crushed
1/2 teaspoon pepper
1/2 teaspoon cumin
Peel eggplant, then cut in half and slice into 1/4 inch thick slices lengthwise. Place on a platter and sprinkle with 1/2 teaspoon of the salt and set aside.
Heat the oil in a frying pan, then fry eggplant until they turn lightly golden, adding more oil if necessary. Drain on paper-towels, then arrange on serving platter.
Thoroughly mix remaining ingredients, including remaining salt, then pour evenly over eggplant slices and serve.
* * * * *