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Batinjan bil Laban

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Ingredients Edit

  • 1 medium aubergine, cut into 1 cm (½ inch) slices
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 200 ml (7 fl. oz) natural yoghurt
  • 2 tablespoons oil, for frying

Directions Edit

  1. Place yoghurt in a medium bowl, add salt, garlic and mix well.
  2. Leave to one side.
  3. Chop the aubergine in circles approx 1 cm (½ inch) thick.
  4. Heat 2 tablespoons of oil in a large frying pan and fry aubergine slices on medium heat until slightly brown and crisp.
  5. Place aubergine slices on absorbent paper to soak any oil.
  6. Lay the aubergines on a flat serving dish and top with yoghurt.
  7. Garnish with parsley.

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