Turkish Eggplant with Yogurt
2 large eggplants
1 tbsp plus 1 tsp salt
1 cup Greek yogurt
2 cloves smashed fresh garlic
1 tbsp fresh squeezed lemon juice
Vegetable oil for frying
Peel the eggplant in zebra stripe pattern, cut off the stems. Halve the eggplants into shorter chunks, then cut each into 2 parts lengthways. Dissolve 1 tbsp salt in large bowl of water, add eggplant into salted water and place a heavy lid on top to keep the eggplant submerged for 1 hour.
Combine yogurt, garlic, lemon juice, 1 tsp salt and black pepper, mix and set aside to let the spices blend into the yogurt.
Take the eggplant out of the water and squeeze out any extra water. Slice each piece into thinner strips. If there’s water on surface of eggplant, dry it with a paper towel.
Heat skillet on medium high heat and add oil. When the oil is hot fry eggplant one side at a time until golden brown. Place cooked eggplant on a plate lined with paper towel to soak up any extra oil. When eggplant has cooled down a bit but still warm, discard the paper towel. Right before serving, pour yogurt mixture on top. Serve warm or cold.