Borƒni Bƒdemjƒn (Eggplant Hors D'oeuvre) Recipe
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Ingredients : Borƒni Bƒdemjƒn (Eggplant Hors D'oeuvre) Recipe
INGREDIENTS
2 each Eggplants
2 tbsp Salt
6 tbsp Shortening
2 each Cloves garlic, chopped
1 cup Yogurt
1 each Clove garlic, chopped
Cut the eggplants in half (lengthwise), then slice crosswise in 1/2"
slices. Wash and salt the eggplants. Set them aside for about 20
minutes. Wash the salt off the eggplants and dry them with paper
towel. Melt shortening in a skillet and saute the eggplants and
chopped garlic. As you saute the eggplants, put them on a paper towel
to absorb the grease. Let cool. Spread 2 to 3 tablespoons yogurt at
the bottom of a dish and arrange the eggplants over it. Add some
chopped garlic. Repeat this and top the eggplants with yogurt. Keep
in the refrigerator till ready to serve. Serve well chilled.
Source: In a Persian Kitchen typed by Leonard Smith
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