Farida's Fried Eggplant In Spiced Yogurt Sauce
|Unpeeled eggplant||2 1⁄2 Pound (2 In Number, 1 1/4 Pound Each)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Chopped fresh cilantro leaves/Parsley leaves||1⁄4 Cup (4 tbs)|
|Plain yogurt||8 Ounce (1 Carton)|
|Creme fraiche/Sour cream||3 Tablespoon|
|Peeled seeded finely diced cucumbers||1⁄2 Cup (8 tbs)|
|Finely chopped tomato||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Green chili pepper||1 Small, stemmed, seeded, minced (Fresh Whole Ones)|
Prepare Spiced Yogurt with Cucumber & Tomato.
Cut eggplant in 1-inch slices; sprinkle lightly with salt.
Place slices in a colander sitting over a pan.
Let stand 30 minutes to allow salt to draw out any bitter juices.
Pat eggplant slices dry with paper towels.
In a large skillet, heat 1/2-inch oil over high heat to 370F (190C) or until a 1-inch cube of bread turns golden-brown in 50 seconds.
Fry 1 layer of eggplant in hot oil 3 to 4 minutes or until light golden-brown on both sides.
Drain on paper towels.
Repeat with remaining slices.
Cool and cut each eggplant slice in quarter sections.
In a medium-size shallow casserole dish, spread half of eggplant over bottom.
Spoon 1/2 of Spiced Yogurt with Cucumber & Tomato over eggplant.
Repeat with remaining eggplant and spiced yogurt.
Sprinkle with cilantro.
Spiced Yogurt with Cucumber & Tomato: In a medium-size bowl, combine all ingredients.
Cover and refrigerate at least 30 minutes or up to 24 hours.