EGYPTIAN BRINJALS ( AUBERGINES
|Garlic||1 Clove (5 gm)|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Cut unpeeled aubergines into 1/2 inch slices, sprinkle with salt and allow to stand for 20 minutes.
Wash and dry them and fry with the sliced onion in hot oil until tender.
Season with minced garlic, salt and pepper then stir in the yoghurt and sugar.
Heat and serve on rice.